Using All My Asian Ingredients for Penang Chicken!

My hubby goes to Malaysia every year for work and always raves about the yummy food they have there. So of course, I had to take it upon myself to try and recreate them at home for him. I did a TON of research on how to make Penang Chicken and finally comprised my own. It was AMAZING! Sweet and spicy with just a touch of creaminess from the coconut milk. I definitely wanna go with him to Malaysia one of these days just so I can sample the food!

Ingredients:


2 boneless, skinless chicken thighs, cut into 1/4-inch slices
2 Tbsp cornstarch
1 Tbsp oil
1/4 c onions, diced
1/2 red bell pepper, cut into strips
1 tsp ginger, grated
1 tsp garlic, minced
4-6 dried chilies
1 tsp Thai red curry paste
1 can unsweetened coconut milk
1 tsp tamarind paste
1 tsp fish sauce
1 tsp lime juice
1/2 tsp sugar
Rice, for serving


Prep:


1. In a bowl, mix chicken and cornstarch until chicken is completely coated. Set aside.


2. Heat oil in a pan over medium-high heat. Add the onion and bell pepper and sauté until tender, 3 minutes. Add ginger, garlic and chilies and cook for 1 minute.


2. Add curry paste and coconut milk. Bring to boil and cook until slightly thickened, 5 minutes.


3. Reduce heat to medium-low. Add chicken, tamarind paste, fish sauce, lime juice and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.