I LOVE curry dishes… red curry, green curry, yellow curry… all of them! When we lived in Cary, NC we would dine often at a Thai place and I almost always ordered this dish. I asked a few questions from the chef and here’s my version – tastes just like theirs! Enjoy.
Chicken Panang Curry with Rice
3 skinless, boneless chicken breasts, trimmed and sliced into 1-inch strips
1 cup string beans
1 red bell pepper, seeded and sliced
4 ½ tablespoons Panang curry paste
2 cans lite or regular coconut milk, divided (use 1 cup for soaking the chicken)
2-3 teaspoons sugar
Juice form ½ fresh lime
1 teaspoon fish sauce (optional)
2 cups white or brown rice
In a medium bowl soak the chicken strips in ½ cup of the coconut milk for 1 hour.
Prepare rice according to directions.
Heat a large non-stick sauté pan over medium heat, and add the chicken and cook for 5-7 minutes. Next add the string beans and red bell pepper and continue cooking for another 5 minutes. Add the remaining ingredients.