Originally posted by Kathy on April 3, 2003
Indian dishes++my favorite panang curry dish

Here is the recipe from http://www.thaigrocer.com
Chicken Panang Curry Ingredients:
Boneless chicken breast* ? pound
Panang Curry Paste 1? -2 tablespoons
Sweet basil leaves 10-15 leaves
Coconut milk 1 can (13.5 FL.)
Fish sauce 2-3 teaspoons
Sugar 2-3? teaspoons
Red Chili peppers (cut in half lengthwise) 5-7
Hot steamed Jasmine rice
Method: Cut chicken into thinly 1?-inch strips. In a saucepan, heat ? cup
of coconut milk and panang curry paste on high heat, until curry paste

bubbles. Add chicken, 2 teaspoons of fish sauce and 2 teaspoons of sugar;
stir continually and cook for about 5 minutes. Then, add ? cup of coconut
milk, 1 teaspoon of fish sauce, 1? teaspoons of sugar and 10 sweet basil
leaves; stir occasionally until chicken is cooked. Garnish with red chili
peppers and 5 basil leaves. Serve immediately. Accompany with hot steamed
Jasmine rice. Can be substituted by boneless and skinless pork or chicken.