What is the best recipe for Panang Curry Chicken?

this one is really good and yummy!!
Good Luck

Red Chicken Panang Curry – Serves 2
ready in ten minutes

16 oz boneless chicken breast chopped into bite size pieces
1/2 chopped red pepper
1/2 chopped green pepper
1 tablespoon smooth peanut butter
10-15 fresh basil leaves
1 cup CurrySimple Gourmet Red Curry sauce

1. Heat pan to medium-high heat
2. When pan is hot – begin to cook chicken breast – 3 minutes
3. Add chopped red peppers, green peppers and fresh basil leaves – stir-fry for 2 minutes
4. Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
5. Add 1 tablespoon of smooth peanut butter and stir (will infuse into the sauce when heated)
6. Turn heat down to medium temperature and let the sauce heat up to serving temperature – 2 minutes
7. Serve with white, brown or jasmine rice on the side.

Tip: To increase the level of spice, just add crushed red pepper.

Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

Panang Chicken Curry with Tropical Fruit and Basmati Rice

Recipe By :Sam Gugino, Cooking to Beat the Clock
Serving Size : 2 Preparation Time :0:30
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups hot cooked rice — preferably
basmati white rice
2 teaspoons peanut oil
6 ounces skinless boneless chicken breast halves
1 tablespoon cornstarch
1 mango — ripe but firm
1 lime wedge
2 slices fresh ginger — peeled and halved
1/2 cup chopped onion
1 1/2 tablespoons curry powder — or less
1/8 teaspoon cayenne pepper
7 ounces light coconut milk
1 small banana — ripe but firm
1 kiwi fruit — ripe but firm
chopped fresh cilantro — optional

1. Steam rice in rice cooker and keep warm.

2. Meanwhile cut chicken into 1-inch pieces. Place in a bowl or
plastic bag. Add cornstarch and coat chicken. Set aside.

3. Peel mango or slice then use spoon to scoop out the flesh. Cut
slices into 1-inch chunks. Place in a glass bowl. Squeeze juice
from 1/8 lime. (We don’t want a lot of acid: it will curdle the
coconut milk. I added a pinch of salt to get more juice and
balance.)

4. Heat wok over high and add the oil. Stirfry chicken pieces.
Reduce heat to medium-high.

5. Cut onion into pieces that will pass thru the chute of a food
processor. Using the processor, drop ginger down chute. With motor
running add onion. Pulse just until chopped. Add to the wok and
stir. Add curry, cayenne and salt. Cook for about 2 minutes or until
aromatic, stirring. to prevent burning.

6. Add the coconut milk, stir well. Bring to a boil (this happens
quickly). Reduce heat to maintain a simmer. Cook uncovered. Stir
occasionally, being careful not to curdle the coconut milk.

7. Continue with fruit cocktail: peel the banana and slice (1/4 to
1/3-inch thick into the bowl with the mango. Cut thin slices from
each end of the kiwi fruit. Cut kiwi fruit into quarters. Use spoon
to “peel” kiwifruit. Cut each quarter in half. Add to the bowl and
stir well.

8. Add most of the fruit to the chicken curry. Add fresh cilantro,
to taste. Stir well. Cook gently for 2 to 3 minutes. Adjust salt and
pepper.

9. Stir rice. Plate rice and serve curry on top; offer the extra
fruit. Serve with tea.