Panang Chicken Curry with Basil
- Yield 8 servings
- Prep 5 mins
- Cook 25 mins
Using prepared curry paste makes authentic Thai flavors as close as your pantry.
We used Panang curry paste by Taste of Thai that comes in foil bags in the ethnic section of the supermarket. You can substitute red or green curry paste for the Panang. Serve over jasmine rice so you won't miss a drop.
- 1 can (14-ounce) light coconut milk
- 2 tablespoons panang curry paste (1.75-ounce package)
- 1 tablespoon fish sauce, plus 2 teaspoons
- 1 tablespoon dark brown sugar, plus 2 teaspoons
- 1 tablespoon creamy peanut butter
- 1 tablespoon fresh lime juice
- 2 medium red bell peppers, seeded and sliced into 1/4-inch wide strips
- 1 red onion, peeled and cut in 1/4-inch wedges
- 1 rotisserie chicken, skin removed, shredded (about 3 cups)
- 1/4 cup chopped fresh basil
- 4 cups cooked jasmine or basmati rice
- Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well.
- Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat, and cook, uncovered, until vegetables are crisp-tender, about 8 minutes.
- Add chicken, cover, and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice.
—Recipe by Laraine Perri for Relish, Sept. 2008