Chicken in Panang Ginger Sauce Thai Style

INGREDIENTS :

2 kg chicken breasts (boneless, skinless)
2 tablespoons lime juice
2 tablespoons Fish Sauce, or salt to taste
1 tablespoon brown sugar
1 tablespoon Panang Curry Paste*
1-13.5 oz can Coconut Milk, or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro or basil
2 tablespoons peeled & thinly sliced
ginger *or try with our Green or Red Curry Pastes

DIRECTIONS :

1. If serving with rice, cook rice while preparing the rest of meal.

2. Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

3. In a small bowl , mix together the lime juice, fish sauce and brown sugar.
Set aside.

4. In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir well, until Curry Paste is dissolved and mixture is bubbling.

5. Add the rest of the coconut milk, onions and bell pepper. Bring to boil, then simmer for 2 minutes.

6. Add the lime juice mixture and sliced chicken. Bring to boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

7. Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.

8. Serve over rice

PANANG CURRY PASTE :

Ingredients: Lemongrass, garlic, sugar, chili, shallot, salt, galangal, paprika oleoresin, kaffir lime peel, cumin powder, sand ginger, kaffir lime leaf powder, white pepper powder, mace, coriander oil, clove powder.