Chicken Panang Curry
Makes 2 servings

Ingredients

12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste
1/2 teaspoon ground Red Chilli

Technique

Start heating a sautéed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chilli and Bell Peppers. Let simmer for 10 minutes and serve.