Heading South from my last recipes origin for a Taste of Thailand

Went to an AMAZING Thai food restaurant a couple of weeks ago with my husband and ordered their Panang Curry with chicken. It was rediculously delicious! Ever since, I have been craving those flavors. I decided to take a chance and try to make it myself last night. With the help of the internet and other home cooks suggestions, I came up with a concoction of ingredients to make this wonderful dish for my family. I'm calling it:

Coconut Chicken Curry with Toasted Coconut Rice

Ingredients:

• 2 Tbsp canola oil
  
• 1 3/4 lb of boneless skinless chicken breast, cut into 1-inch pieces


• Salt and pepper


• 3/4 red and 3/4 orange bell pepper, cut into strips
  

For Sauce:

• 2 cups coconut milk


• 3/4 cup chicken broth


• 2+ Tbsp red curry paste


• 1/3 cup chunky peanut butter


• 2 Tbsp brown sugar


• 1 lime, juiced


• Cilantro sprigs, for garnishing


• 2-3 green onions, white and green parts, for garnishing


• 1 tsp sesame oil (I actually forgot to put this in mine)


• Coconut Rice, recipe follows

Coconut Rice:

• 1 cup light coconut milk (recommended: A Taste of Thai)


• 1 1/3 cup chicken broth


• 1/2 lime, juiced


• 2 cups white rice (not minute rice!)


• 1/4 cup shredded sweetened coconut, toasted

Directions:

Start by making the rice because this will take some time to cook. Add coconut milk, chicken broth and lime juice to pot. Bring to a boil. Once boiling, add rice and stir. Turn heat to low and simmer covered 20-25 minutes (until rice is cooked). Fluff rice with fork and stir in toasted coconut (immediately before serving).

*Note: To toast coconut, place in dry flying pan over medium-low heat stirring occassionally until golden brown (couple minutes).

Meanwhile, cut up chicken breasts into pieces. Season with salt and pepper.

In a large pot, start the sauce. Whisk together all ingredients adding curry paste 1 Tbsp at a time and tasting inbetween til desired spicyness (I even added some red pepper flakes as the curry paste I bought didn't have a lot of spice). Bring sauce to a boil then turn heat to medium and simmer to let sauce thicken.

Cook chicken in frying pan with oil. Dont worry about cooking it all the way through because it will cook more in the sauce and you dont want it to end up overcooked and dry.

Cut red and orange bell peppers into strips and add to sauce, cooking about 3 minutes.

Add chicken to sauce and finish cooking through while sauce thickens.

Check your rice to make sure it is cooked. When cooked, fluff and mix in toasted coconut.

Scoop rice onto plate, add chicken and cover with cilantro and green onion. Serve.

Keep in mind, this is a SAUCEY dish! :) ENJOY!

*Picture taken prior to being served over coconut rice