By the way, this recipe calls for 3 bell peppers, which seems like too much. But just use the largest skillet you have (or even a dutch oven) and they cook down enough to work perfectly. Also, I've never used cornstarch in a curry before (that I remember) but I did use it here; the peppers release some liquid so it made the sauce thick despite that. It would also be helpful if you decide to use lite coconut milk.
adapted from Carlsbad Cravings
1 tablespoon coconut/olive oil
1-2 tablespoons Panang curry paste (Mae Ploy brand is good)
2 pounds chicken breasts thinly sliced into 1/8” slices against the grain
3 red bell peppers, thinly sliced (I used 2 red; 1 yellow)
2 teaspoons freshly grated ginger
4 garlic cloves, minced
2, 14 oz. cans quality coconut milk
1 tablespoon cornstarch
1/4 cup light brown sugar, packed
2 tablespoons fish sauce
1 tablespoon lime juice
4-5 dried Kaffir lime leaves*
1 cup loosely packed basil leaves, roughly chopped
1 cup loosely packed basil leaves, roughly chopped
Garnish (optional)
fresh basil
fresh lime juice
Sriracha sauce
1. Heat oil over medium high heat in large nonstick skillet. Add curry paste and saute for 1 minute. Add sliced chicken and cook just until chicken is no longer pink. Add ginger and garlic and saute 30 seconds.
2. Add 1 1/2 cans coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to skillet. Stir in sugar, fish sauce, lime juice, kaffir lime leaves, and salt. Simmer for 5 minutes, then add red bell peppers and basil and simmer 2-3 minutes or until peppers are crisp tender. Discard Kaffir lime leaves.
3. Garnish with additional optional fresh basil, lime juice and Sriracha to taste. Serve with rice.
*If you can't get Kaffir lime leaves (but do try to!) you can use 1 bay leaf and 1/4 teaspoon dried thyme.
No comments:
Post a Comment