Panang Chicken Curry

• Gluten free

• Meat

  • 1/4 halves cut into thick 3-inch-thick slices 1 1/2 pounds skinless boneless chicken breast, skinless boneless

• Produce

  • 1 8-ounce can Bamboo shoots
  • 8 Kaffir lime, leaves
  • 2 Leafy sprigs thai basil or regular basil, large
  • 1 1/2 cups Onion
  • 1 Red bell pepper, large

• Canned Goods

  • 3 1/2 cups Coconut milk, canned unsweetened
  • 1 1/3 tbsp Thai red curry paste

• Condiments

  • 2 tsp Fish sauce
  • 4 tsp Tamarind paste

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tsp Sugar

Found on bonappetit.com

Ingredients

• 3 1/2 cups canned unsweetened coconut milk, divided
• 1 tablespoon plus 1 teaspoon Thai red curry paste
• 8 kaffir lime leaves
• 1 1/2 cups thinly sliced onion
• 2 large leafy sprigs Thai basil or regular basil
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices
• 1 large red bell pepper, cut into 2x1/4-inch strips
• 1 8-ounce can bamboo shoots, drained
• 4 teaspoons tamarind paste
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• Steamed rice