Penang Curry For Two

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 12 ounces sliced chicken breasts (, lamb 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)

Recipe

• 1 heat a large skillet over medium heat.
• 2 place the curry paste and sugar in the pan and cook to reduce a bit.
• 3 add the chicken and stir to coat well.
• 4 add the peppers and onions, stirring to coat.
• 5 add the coconut concentrate followed by the water/stock and stir well.
• 6 when chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.