Thai Chicken Panang Curry

  • 3-4 boneless, skinless chicken breasts
  • 2-3 fresh green or any variety of bell peppers and/or zucchini.
  • 1 Tbsp oil (canola or vegetable is fine)
  • 1 small can of Panang Curry
  • 3 cans of Coconut Milk
  • 1 ½ Tbsp Fish Sauce
  • 3-4 Tbsp Tamarind Juice
  • 2 ½ Tbsp sugar
  • *1 tsp salt (salt to taste, you can do this at the very end if you like)
  • 5-6 fresh kafir-lime leaves
  • 7-8 fresh basil leaves
  • ½ cup -1 cup of either lightly salted peanuts or Honey roasted peanuts chopped with a medium coarseness

*You must get the right brand of Curry paste, coconut milk, fish sauce, and tamarind juice to get the best (most authentic) tasting Panang. (Believe me; I’ve tried it both ways.) The Kafir-lime leaves are a must! It will not taste right without them.

  1. Slice your vegetables first and put aside. Slice them on the slightly thick side.
  2. Slice your chicken as thin as you can in small strips. You can slice frozen chicken as well as thawed. Some people find it easier to slice frozen chicken. Another trick is to put your unfrozen chicken in your freezer for about an hour before you plan on slicing it.
  3. Put the chicken aside while you start your curry sauce.
  4. Heat the oil in a large skillet at medium-high. As it begins to heat up add the panang curry paste. If you prefer a milder, less spicy curry, add a little less than half of the can. The more you add from here the spicier it will be. I would not add the entire can unless you like really spicy food. Let the panang curry paste and oil simmer until fragrant, about 30 seconds.
  5. Add coconut milk (make sure to shake the cans good before opening), fish sauce, tamarind juice, peanuts, sugar, and salt. Using a whisk, mix until well incorporated. Bring the sauce to a low boil.
  6. Add Chicken and make sure to separate the pieces well so they won’t clump together. Let the sauce and chicken simmer on low until the sauce thickens, about 20 – 25 minutes, or to your liking.
  7. Add the vegetables, kafir-lime leaves, and basil leaves. Let simmer until the vegetables are cooked to your liking.
  8. Serve over Jasmine rice. (For this recipe, make 3 cups of uncooked rice.)

Makes 12 servings. 10 points per serving (minus rice)

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