Chicken Panang casserole

Name: How to cook Chicken Panang casserole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

kanisuroll

Chicken Panang casserole

Copycat recipe

Ingredient

Food ration :

8 servings

Cooking time :

1 hour 30 min

3 C

tamarind paste (substitute below)

2 tsp

kaffir lime leaves (substitute below)

Thai basil sprig, plus more for garnish

quick cooking white or brown rice

white onion, sliced (about 1C)

red bell pepper, sliced (about 3/4C)

boneless, skinless chicken breasts, butterflied 2" slices

Cooking instructions

* Step 1

Combine coconut milk, broth, red Curry paste, lime juice, tamarind paste, lemongrass, fish sauce, sugar, kaffir lime leaves, basil sprig and garlic in a medium saucepan over medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; let stand for 30 minutes. Pour through a fine wire strainer into a bowl; discard solids.

* Step 2

Melt butter in a saucepan over medium-high. Gradually whisk in the flour constantly until no lumps remain. Slowly whisk in coconut milk mixture; cook, stirring often, until thickened, 5-7 minutes. Remove from heat.

* Step 3

Preheat oven to 400°. Scatter rice evenly on bottom of a buttered 9"x13" baking dish. Top with sliced onion, bell pepper and chicken.

* Step 4

Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminum foil and bake until chicken is cooked through, about 1 hour. Garnish with Thai basil leaves.