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Classic Thai Chicken Curry

Everyone loves homemade curry, and Thai curry is the one you want. Jet shows how to make this one pan dish with a few unique Thai ingredients. Once you make this once, you will master the Chicken Curry. RECIPE Panang Curry Active Work time is 15 minutes. Total preparation time is 1 hour. 4-6 tbsp. Panang Curry Paste 6-8 Kaffir Lime Leaves 6 Cups Coconut milk 1 ½ - 2 Lbs. Chicken Breast, thin sliced. ½ cup Thai Sweet Basil (Whole with stems) 1 Cup Bamboo shoots, sliced 2 tsp. Fish Sauce 1 tsp. Sugar 1 tbsp. Tamarind Paste ½ cup Brown Onion (thin sliced) ½ cup Red Bell Pepper to garnish. In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown. Stir in remaining coconut milk into curry paste. Increase heat to high until boiling. Allow to boil for about 10 to 20 minutes or until reduces about 1/4. Reduce to simmer. Add chicken, Basil leaves, bamboo shoots, onion, fish sauce, Tamarind, and sugar. Let simmer for about 10 to 15 minutes, or until chicken is cooked through tender. Garnish with Bell Peppers.