Panang Chicken on Penne

  • Yield: 6-8 servings


-- * 4 Whole uncooked boneless chicken breasts,diced
-- * 2tbls Peanut oil
-- * 2tbls Fish sauce (divided)
-- * 1 (13.5 oz) can coconut milk(shake before opening)
-- * 3 4 ounce red curry paste (to taste)
-- * 1/2 cup peanutbutter
-- * 1/2 cup chicken stock
-- * 3 tablespoon brown sugar
-- * 2 tablespoon fresh lime juice
-- * 1/4 teaspoon salt
-- * 1/2 cup unsalted peanuts
-- * 3 green onions, thinly sliced
-- * 16 ounce of penne pasta, cooked al dente
-- * Chow mien noodles


Start by Heating oil in wok over high heat. Add chicken, stirring constantly for about 4 minutes. Add green onions and continue cooking till chicken is no longer pink. Remove chicken and onions from wok. Reduce heat to medium-low and add coconut milk. Stir coconut milk occasionally until tiny beads of oil glisten on the surface (approx 5 minutes). Add curry paste and stir for 3 minutes or until well blended. Add peanutbutter, chicken stock and brown sugar. Stir and cook until sauce is smooth. Remove from heat and add 1tbls fish sauce, salt, lime juice and peanuts. At this point you will adjust the flavor to your liking by adding more fish sauce. Add chicken and onions into the sauce and stir. Pour sauce over noodles and top with chow mien noodles. Serves 6-8