Penang Curry
1 - 1.3 lbs of chicken tenders (cut into cubes) 1 Can of coconut milk 2 Oz's red curry paste (Brand - Thai Kitchen) 3 Kaffir lime leaves finely chopped (Or zest of 1 lime) 1 Lime (cut in half) Splash of fish sauce (about a teaspoon) 2 Teaspoons of brown sugar (light or dark) 4-6 Cloves of garlic 1/2 Big red bell pepper 1/2 Big onion 1 Handful of chopped Basil (plus more for garnish)
Cut onions and peppers into bite size cubes and saute in olive oil for 4-5 minutes. Add salt and pepper. Add red curry paste and saute for another 2-3 minutes. Next add chicken, garlic, and kaffir lime leaves (or lime zest) and stir. Salt and pepper again. Cook for 2 minutes or until chicken starts to turn white. Add coconut milk and bring to a boil. Turn down heat and let simmer for 10-12 minutes. While simmering, add brown sugar, juice of half a lime and chopped basil. Taste and see (jokes). Too sweet? Add some more lime juice or salt. Too sour? Add more brown sugar, etc. Serve with rice and garnish with basil.
TIPS: Spicy Chile(s), bamboo shoots, and ginger would all be awesome additions to this dish. Add chiles and ginger when you add the garlic. Add the bamboo shoots after you add coconut milk.
