Chicken in Panang CurryGinger Sauce
Serve with Jasmine Rice for a quick & complete Thai dish.
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1 & 1/2 lbs ( 680 g ) chicken breasts(boneless, skinless)2 Tbsp lime juice2 Tbsp
, or salt to taste1 Tbsp brown sugar1 Tbsp
Panang Curry Paste
or Lite Coconut Milk1 red onion, sliced1 red bell pepper, cored and sliced1/4 cup chopped cilantro (coriander leaf)or basil2 Tbsp peeled & thinly sliced ginger*or try with our Green or Red Curry Pastes
If serving with rice, start rice to cookwhile preparing rest of meal.
Slice chicken into thinstrips, cutting against thegrain so it will remaintender. Set aside.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Setaside.
In skillet over mediumhigh heat, add Curry Pastewith 1/2 can of the coconutmilk. Stir frequently, untilCurry Paste is dissolvedand mixture is bubbling.
Add the rest of thecoconut milk, onions andbell pepper. Bring to a boil,then simmer for 2 minutes.
Add the lime juicemixture and sliced chicken.Bring to a boil, then reduceheat to medium andsimmer for 5 minutes,stirring occasionally.
Add the cilantro and ginger. Stir andcook 1 to 2 minutes more or until thechicken is cooked.
Serve over rice
More recipes at: www.atasteofthai.com