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 Curry1 tablespoon canola oil1 medium onion sliced thin2 cans coconut milk2 Tablespoons red curry paste8 kaffir lime leaves (or zest of 1 lime)2 large leafy sprigs Thai or regular basil1 1/2 pounds skinless boneless chicken cubed1 red pepper cut into strips1 8 ounce bamboo shoots, drained2 teaspoons fish sauce1 teaspoon sugarSteamed rice (we used brown basmati, my husband would prefer white)Heat large deep pan over medium heat, add oilCook 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 secondsadd coconut milk and lime leavesStir mixture over med high heat until thickens, about 5 minsAdd chicken, bamboo shoots tamarind paste, fish sauce and sugarSimmer until chicken is cooked through, stirring often 6-8 minsGarnish with basilServe with steamed rice