email this pageWe used Panang curry paste by Taste of Thai that comes in foil bags in the ethnic section of the supermarket. You can substitute red or green curry paste for the Panang. Serve over jasmine rice so you won’t miss a drop.
Ingredients
1 (14-ounce) can light coconut milk
2 tablespoons panang curry paste (1.75-ounce package)
1 tablespoon, plus 2 teaspoons, fish sauce
1 tablespoon, plus 2 teaspoons, dark brown sugar 1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
2 medium red bell peppers, seeded and sliced into 1/4-inch wide strips
1 red onion, peeled and cut in 1/4-inch wedges
1 rotisserie chicken, skin removed, shredded (about 3 cups)
1/4 cup chopped fresh basil
4 cups cooked jasmine or basmati rice
Instructions
2 tablespoons panang curry paste (1.75-ounce package)
1 tablespoon, plus 2 teaspoons, fish sauce
1 tablespoon, plus 2 teaspoons, dark brown sugar 1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
2 medium red bell peppers, seeded and sliced into 1/4-inch wide strips
1 red onion, peeled and cut in 1/4-inch wedges
1 rotisserie chicken, skin removed, shredded (about 3 cups)
1/4 cup chopped fresh basil
4 cups cooked jasmine or basmati rice
1. Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well. Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat, and cook, uncovered, until vegetables are crisp-tender, about 8 minutes. 2. Add chicken, cover, and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice. Serves 8.
Recipe by Laraine Perri, Relish World Flavors, "My Thai and Your Thai," Sept. 2008.
Nutritional Information
Recipe by Laraine Perri, Relish World Flavors, "My Thai and Your Thai," Sept. 2008.
Per serving: 320 calories, 16g fat, 45mg chol., 19g prot., 26g carbs., 2g fiber, 360mg sodium.
