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PANANG CHICKEN CURRY

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1 1/2 cups reduced sodium chicken broth
  • 1/2 cup coconut milk
  • 1/3 cup creamy peanut butter
  • 3 tablespoons red curry paste
  • 3 tablespoons peanut or vegetable oil
  • 2 tablespoons corn starch
  • 1 tablespoon Culinary Circle Toasted Sesame Oil
  • 1 pound boneless, skinless chicken breasts thinly sliced
  • 4 teaspoons fish sauce
  • 2 teaspoons fresh squeezed lime juice
  • 2 teaspoons granulated sugar
  • 1 5 ounce can sliced bamboo shoots drained
  • 1 red bell pepper cut into thin strips
  • - cooked jasmine rice
  • - party peanuts chopped, optional
DIRECTIONS

In blender or food processor, combine chicken broth, coconut milk, peanut butter, curry paste and 2 tablespoons peanut oil; process until well combined and smooth; set aside.

In medium bowl, combine corn starch and sesame oil; add chicken toss to coat and set aside. In small bowl, combine fish sauce, lime juice and sugar; set aside.

Heat wok or large skillet over high heat. When hot, add remaining 1 tablespoon peanut oil. Add chicken and stir-fry until about halfway cooked. Add bamboo shoots and red peppers; continue stir-frying 2-3 minutes.

Stir in curry sauce and bring to a boil; reduce heat and simmer 5 minutes. Stir in fish sauce; simmer 1 minute. Remove from heat. Serve over cooked rice and garnish with chopped peanuts, if desired.