Panang Chicken Curry

By patticakes

PREP 25 minutes TOTAL 25 minutes
This version of the favorite Thai classic is both bright and warming.
Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets. If the lime leaves are unavailable, use 1 tablespoon fresh lime juice and 1 1/2 teaspoon grated lime peel for each leaf.

Ingredients

• 3 1/2 cups canned unsweetened coconut milk, divided
• 1 Tablespoon plus 1 teaspoon Thai red curry paste
• 8 kaffir lime leaves
• 1 1/2 cups thinly sliced onion
• 2 large leafy sprigs Thai basil or regular basil
• 1 '12 pounds skinless boneless chicken breast halves, cut into '14- to %-inch-thick slices
• large red bell pepper. cut into 2x'!4-inch strips
• 1 8-ounce can bamboo shoots, drained
• 4 teaspoons tamarind paste
• 2 teaspoons fish sauce
• teaspoon sugar
• Steamed rice

Preparation

Step 1

Heat 1/2 cup coconut milk, Thai red curry paste, and
kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes. Stir in remaining 3 cups coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes. Reduce heat to medium-low. Add chicken, bell pepper, bamboo shoots, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes. Serve with steamed rice.