1lb Chicken
12oz can Coconut Milk
16oz water
Chicken bouillon (2)cubes or (2 heaping teaspoons) granules
2 tbs ground peanuts
1 tbs sugar
2oz Fish Sause
4-5 basil leaves
4oz can Panang Curry Paste
1/8th tea cayenne pepper
Chopped red bell pepper to taste.
Options: frozen green peas or other vegetables.
Thin slice chicken.
Chop or lightly grind peanuts to 1/8th inch pieces.
Heat water to boiling and add bouillon. Set aside.
In well oiled wok, over medium high heat, saute red pepper to desired tenderness. Add curry paste and sugar. Heat for two or three minutes and add the chicken. Mix together and allow to cook until chicken is nearly done. Add coconut milk and water. Allow to heat fully, then add remaining ingredients.
Let simmer or lightly boil for 10 minutes and serve over Jasmine rice.
1lb Chicken
Options: frozen green peas or other vegetables.
r to desired tenderness. Add curry paste and sugar. Heat for two or three minutes and add the chicken. Mix together and allow to cook until chicken is nearly done. Add coconut milk and water. Allow to heat fully, then add remaining ingredients.
