Penang Curry for Two

Name: Penang Curry for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 12 ounces sliced chicken breasts (, pork or beef); 1 package coconut milk powder (you can use canned coconut milk); 12 ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12 ounces chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste); 2 teaspoons ground peanuts; 1 teaspoon sugar; 2 ounces fish sauce; 4 -5 Thai basil; 1 bell pepper, sliced lengthwise; 1 medium onion, sliced lengthwise; 2 ounces panang curry paste; 1/2 teaspoon ground red chile (or to taste)

Submitted by Diana Adcock

"This recipe is posted by request, and was found on the net, posted by "Channel 5 news @ noon""

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Ready In:: 30mins
Ingredients:: 11
Serves:: 2

ingredients

12 ounces sliced chicken breasts (, pork or beef)
1 package coconut milk powder (you can use canned coconut milk)
12 ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12 ounces chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste)
2 teaspoons ground peanuts
1 teaspoon sugar
2 ounces fish sauce
4 -5 Thai basil
1 bell pepper, sliced lengthwise
1 medium onion, sliced lengthwise
2 ounces panang curry paste
¹⁄₂ teaspoon ground red chile (or to taste)

directions

Heat a large skillet over medium heat.
Place the curry paste and sugar in the pan and cook to reduce a bit.
Add the chicken and stir to coat well.
Add the peppers and onions, stirring to coat.
Add the coconut concentrate followed by the water/stock and stir well.
When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.