Panang Chicken Curry

Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., rather than the 6-8 minutes recommended) for softer chicken and better melding of flavors.

• Ready In: 40 mins
• Serves: 6
• Yields: 1 large bowl

Ingredients

• 3 1⁄2 cups canned unsweetened coconut milk, divided
• 1  tablespoon Thai red curry paste
• 1  teaspoon Thai red curry paste
• 8  kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
• 3⁄4 cup  thinly sliced onion
• 6  leaves Thai basil (substitute regular basil leaves if unavailable)
• 1 1⁄2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices
• 1⁄2 large red bell pepper, cut into 2x1/4-inch strips
• 4  teaspoons tamarind paste
• 2  teaspoons fish sauce
• 4  teaspoons sugar
• 4  teaspoons cayenne (or to taste)
• 2  cups steamed rice

Directions

1. Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
2. Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
3. Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
4. Serve with steamed rice.