Name: Panang Chicken Curry
Prep time: 25 minutes
Total time: 25 minutes
Yield: 6 Servings
Ingredients: 3 1/2 cups canned unsweetened coconut milk, divided; 1 tablespoon plus 1 teaspoon Thai red curry paste; 8 kaffir lime leaves; 1 1/2 cups thinly sliced onion; 2 large leafy sprigs Thai basil or regular basil; 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices; 1 large red bell pepper, cut into 2x1/4-inch strips; 1 8-ounce can bamboo shoots, drained; 4 teaspoons tamarind paste; 2 teaspoons fish sauce; 1 teaspoon sugar; Steamed rice

Skip to main content

Recipe notes

Back to top