Panang Chicken Curry Recipe

Name: Panang Chicken Curry Recipe
Total time: 40 min
Ingredients: 3 1/2 cups canned unsweetened coconut milk, divided; 1 tablespoon Thai red curry paste; 1 teaspoon Thai red curry paste; 8 kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable); 3/4 cup thinly sliced onion; 6 leaves Thai basil (substitute regular basil leaves if unavailable); 1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices; 1/2 large red bell pepper, cut into 2x1/4-inch strips; 4 teaspoons tamarind paste; 2 teaspoons fish sauce; 4 teaspoons sugar; 4 teaspoons cayenne (or to taste); 2 cups steamed rice

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Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., r

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Ingredients

3 1/2 cups canned unsweetened coconut milk, divided
1 tablespoon Thai red curry paste
1 teaspoon Thai red curry paste
8 kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
3/4 cup thinly sliced onion
6 leaves Thai basil (substitute regular basil leaves if unavailable)
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices
1/2 large red bell pepper, cut into 2x1/4-inch strips
4 teaspoons tamarind paste
2 teaspoons fish sauce
4 teaspoons sugar
4 teaspoons cayenne (or to taste)
2 cups steamed rice