Chicken and Peanut Panang Curry

cooking spray
1 lb. 3-4 chicken breasts, cut into bite size pieces
1/2 to 1 tablespoon ready made Panang curry paste*
1 clove fresh garlic, pressed or minced
1 cup evaporated skim milk
1 large red onion, chopped
1 tablespoon fish sauce*
1 tablespoon lime juice
1 tablespoon soft brown sugar
2 teaspoons imitation coconut extract
1/2 teaspoon chicken base or bouillon
2 tablespoons finely chopped salted peanuts
1/2 cup basil leaves, chopped
1/2 cup fresh pineapple, chopped – optional
1/2 cup very thinly sliced or shredded red bell pepper strips
4 cups white rice, cooked without butter or salt
*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

1. Lightly spray a non-stick or stick-resistant wok or large skillet with cooking spray and preheat on medium. When pan is hot add onion and curry paste and saute for 2 minutes. Add evaporated skim milk and chicken base to pan and bring all ingredients to a gentle boil.

2. Add chicken to pan and reduce heat to medium low and simmer for 10 to 15 minutes. Remove chicken from sauce with a slotted spoon. Simmer sauce for 5 minutes until reduced and quite thick.

3. Return chicken to pan. Add coconut extract, lime juice, fish sauce,and brown sugar and cook for 5 minutes.

4. Stir peanuts, basil and pineapple into curry, remove from heat and serve over white rice. Garnish curry before serving with shredded red bell pepper.

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