Ingredients

The following ingredients have 6 Servings
  • 6 cup(s) coconut cream
  • 3 tablespoon(s) panang curry paste
  • 1 medium onion
  • 1 medium red bell pepper sliced
  • 4 clove(s) garlic minced
  • 8 ounce(s) shiitake mushrooms stemmed and thinly sliced
  • 3 - boneless skinless chicken thighs cut into cubes
  • 1 cup(s) thai basil roughly chopped
  • 1 tablespoon(s) each fish sauce and tamarind paste
  • 1/4 cup(s) brown sugar

Instruction

  • Skim off about 3 tbsp of the cream off the top of the coconut cream and add it to a large pan. Place over medium high heat. Add the panang curry paste and cook until it dries out a bit and becomes fragrant.
  • Stir in the onion, garlic and remaining coconut cream. Bring to a boil and reduce to a simmer and simmer about 10 minutes.
  • Add the red bell pepper, chicken, Thai basil and mushrooms. Simmer 5 more minutes. Stir in the fish sauce, tamarind and brown sugar. Cook 2 more minutes. Serve over rice