Panang Curry

Indian and Sauces-Gravy-Dressings

• 2 tablespoons coconut milk*
• 12 small red bell pepper slivers for garnish
• 1 tablespoon peanut sauce
• 4 tablespoons panang curry paste*
• 3 teaspoons sugar
• 4 teaspoons fish sauce
• 2 cups coconut milk
• 2 small chicken breast
• 4 small kaffir lime leaves
• 2 small kaffir lime leaves

1. *If you are using store bought curry paste, you may need a little less (~3 Tbsp) depending on the brand. You will also need to add 1 tablespoon of ground roasted peanuts to your curry when using store bought curry paste.
2. **When you let coconut milk sit, the fatty part usually floats to the top. This thick, fatty coconut milk is great for using as garnish, so don’t stir your coconut milk until you have spooned out some!
3. Sauté the curry paste in some vegetable oil until aromatic, and deglaze with 1/3 cup of the coconut milk.
4. Add the 4 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
5. Once the coconut milk dries up, add the chicken to the pan and toss to coat the chicken thoroughly in the curry paste. Add the remaining 1 2/3 cup of coconut milk, fish sauce, and sugar. Let cook until the pork is done. When the chicken is done, remove from heat immediately.
6. To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish. Top with thinly sliced kaffir lime leaves and pepper slices. Serve with hot jasmine rice!