THAI AGAIN BUT OH SO GOOD ENJOY DAN:

THAI PANANG CHICKEN CURRY by CHEF DAN:


Serves 4-6



INGREDIENTS:



1to 1-1-1/2 pounds chicken breast halves, cut into ½-inch slices

1 can (18.5oz) can coconut milk

1 tablespoon red curry paste

8 kaffir leaves (lime leaves) or 2 teaspoons lime juice.

1 onion, thinly sliced

2 large fresh basil springs

1 bell pepper, red, or green, cut into 1/4-inch stripes

1 (8oz) can water sliced water chestnuts, drained

1 tablespoon tamaring paste

2 tablespoons fish sauce

1 teaspoon brown sugar

Jasmine rice



DIRECTIONS:



1. Heat 1/2- cup coconut cream off the top of the can, red curry paste, and red curry leaves or 2 teaspoons lime juice in a skillet over medium-high heat.

2. Stir until mixture thickens, about 2 -3 minutes.

3. Stir in remaining coconut milk, onion, and basil springs, bring to a boil and boil until mixture thickens, about 5 minutes.

4. Reduce heat to medium-low, add chicken, bell pepper, water chestnuts, tamarind paste, fish sauce, and sugar.

5. Simmer until chicken is cooked through, stirring often, 6-8 minutes.

6. Serve with jasmine rice.

ENJOY DAN: (ROCK-ON)