What's For Dinner?

Spicy Chicken Curry in Coconut Milk (Panang Curry)

While we were in Thailand, this spicy curry dish quickly became one of our favorite foods.  I was so thrilled to find a restaurant here in Taipei that serves this dish as well (for those days I don't feel like making it myself). You can adjust the amount of curry paste to your preferred level of spiciness.  We like it pretty hot. You can use red curry paste or panang curry paste.  I prefer panang curry because it has a few more spices than just basic red curry.  Either kinds of curry as well as the fish sauce should be available at your local Asian food store.  Enjoy!

1 1/2 C. Cocounut Milk

3/4 Tbsp Panang Curry Paste

1 lb boneless, skinless Chicken Breasts, sliced into thin strips

2 Tbsp Fish Sauce

1 1/2 Tbsp Brown Sugar
1 Red Bell Pepper, thin sliced
1/4 C. Red Chili Peppers, thin sliced with seeds and ribs removed
*Note: unless you want to light up your life, be sure to remove the seeds where all the spicy flavor is contained
1/2 C. fresh Basil Leaves, chopped
1 Tbsp Lime Juice
1 tsp. Salt
3 C. cooked Jasmine Rice

Whisk coconut milk and curry paste in large saute pan over medium-low heat.  Cook until curry is evenly distributed and fragrant, about 5 minutes.  Add the chicken and cook until browned.  Add fish sauce, sugar, peppers and basil.  Simmer until chicken is cooked through, about 15 minutes.  Salt to taste. Add lime juice and serve over Jasmine rice.

Note: I always use Thai Jasmine rice which is sometimes also called Thai fragrant rice (because it smells like popcorn when it is cooked).  Basmati rice is a good alternative but you can use whatever rice you have on hand.