1 tablespoon Panang Curry Paste2 cloves garlic, minced 1 medium onion, cut into wedges 1 1/2 lbs skinless boneless chicken breasts, cut in strips 1 medium red bell pepper, cut into strips 1/4 pound mushrooms, sliced 1/2 - 13.5 oz can Coconut Milk2 tablespoons lime juice 1 cup loosely packed fresh basil, coarsely chopped black pepper, to taste
DIRECTIONS
In large frying pan or wok, heat oil over medium high heat.
Add Panang Curry Paste. Sauté for 1 minute to soften.
Add garlic and onion. Sauté for 2-3 minutes or until onion is transluscent.
Push mixture to sides of pan.
Add chicken. Lightly brown on all sides.
Add red bell pepper, mushrooms, Coconut Milk, lime juice, basil and black pepper.
Stir all together well. Simmer until chicken is cooked through, about 5 minutes.
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