A mere 10 years we would never have considered a chicken curry for dinner.
It was something we enjoyed at a Indian restaurant only.
Nowadays no ethnic cuisine is out of reach.
You can buy coconut milk at any grocery store.
Items we previously thought were really exotic like ginger or lemongrass are now very mainstream.
Aren’t we lucky?
The thought of just American food seems well just unAmerican!

Panang Chicken Curry

1 tablespoon canola oil

1 medium onion sliced thin

2 cans coconut milk

2 Tablespoons red curry paste

8 kaffir lime leaves (or zest of 1 lime)

2 large leafy sprigs Thai or regular basil

1 1/2 pounds skinless boneless chicken cubed

1 red pepper cut into strips

1 8 ounce bamboo shoots, drained

2 teaspoons fish sauce

1 teaspoon sugar

Steamed rice (we used brown basmati, my husband would prefer white)

Heat large deep pan over medium heat, add oil

Cook onion and red pepper until soft (4-6 min)

Make a well in center of pan add curry paste and warm while stirring for 30 seconds

add coconut milk and lime leaves

Stir mixture over med high heat until thickens, about 5 mins

Add chicken, bamboo shoots tamarind paste, fish sauce and sugar

Simmer until chicken is cooked through, stirring often 6-8 mins

Garnish with basil

Serve with steamed rice