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.
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.
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.
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