By Chef Jet
June 15, 2017
1In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.
2Stir in remaining coconut milk into curry paste. Increase heat to high until boiling. Allow to boil for about 10 to 20 minutes or until reduces about 1/4.
3Reduce to simmer. Add chicken, Basil leaves, bamboo shoots, onion, fish sauce, Tamarind, and sugar. Let simmer for about 10 to 15 minutes, or until chicken is cooked through tender.
4Garnish with Bell Peppers.
4-6 tbsp panang curry paste
6-8 kaffir lime leaves
6 cups coconut milk
-INF/INF lbs chicken breast, thinly sliced
1/2 cup Thai sweet basil (whole with stems)
1 cup bamboo shoots, sliced
2 tsp fish sauce
1 tsp sugar
1 tbsp tamarind Paste
1/2 cup brown onion (thinly sliced)
1/2 cup red bell pepper, to garnish