Canola oil or vegetable oil, as needed
1 medium red, orange or yellow bell pepper, halved crosswise, thinly sliced lengthwise
2 shallots, thinly sliced
2 cloves garlic, chopped
2- 13.5-oz. cans unsweetened coconut milk (unshaken)
¼ cup panang curry paste, Mae Ploy or Maesri brand
1 lb boneless, skinless chicken breast, thinly sliced crosswise
¼ cup peanut butter
2 tablespoons light brown sugar
2 tablespoons tamarind puree
2 tablespoons fish sauce
4 kaffir lime leaves, very thinly sliced on either side of tough center vein; remove vein
1 (5 ounce can) sliced bamboo shoots, drained and rinsed
½ cup loosely packed Thai basil or sweet basil leaves, rough chopped
Lime wedges, for serving
Heat a tablespoon of oil in a wok over or deep skillet on medium-high heat. Add shallot, garlic and bell peppers; cook, stirring 2-3 minutes. Turn heat down to medium. Spoon the thick coconut cream from the top of the can of coconut milk into the wok. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes. Stir in the remaining coconut milk, peanut butter, light brown sugar, tamarind puree, fish sauce and kaffir lime leaves. Bring to a simmer.
Stir in the chicken and cook for 5 minutes. Add the bamboo shoots and cook for two minutes. Stir in the basil. Taste for seasoning and adjust flavors, as needed. Serve with lime wedges and rice.
*Kaffir lime leaves can sometimes be found in Asian markets in the frozen section. You may substitute with
any lime leaf, like Persian or 1 teaspoon grated lime zest.
1 1/2 cups long grain brown rice
Bring a large pot of water to boil, as you would to cook pasta. Add rice, stir it once; boil, uncovered, for 30 minutes. Drain rice in a strainer then return it to the pot, off heat. Cover the pot with a lid for 10 minutes. Uncover, fluff rice with a fork, and serve.