Penang Chicken Curry

by Laura Donnelly — July 9, 2007

It's the beginning of the work week, and after a fun summer weekend, you don't feel like cooking. Wouldn't it be great if you'd grilled some extra chicken on Sunday or bought some extra "picnic" chicken from your neighborhood deli? Take-out chicken is a great cheat for quick and healthy Monday night suppers. But don't just get the vacuum sealed supermarket chicken that has a mysteriously far-off expiration date. How fresh and tasty can that really be? Find a really good roast chicken source and try a shortcut recipe like this one.

Serves 6

3 cups coconut milk
1 Tablespoon penang curry (available in ethnic and gourmet markets)
1 Tablespoon nam pla (Thai fish sauce)
1 teaspoon sugar
1 large or two small roast chickens, skinned and cut into 1 inch pieces
1 cup peeled and finely diced eggplant
1/2 cup cubed fresh pineapple
1/2 cup chopped basil leaves
1/2 sweet red pepper, julienned

1. Place 1 Tablespoon of the coconut milk in large deep saucepan. Add curry and sauté over medium-high heat until fragrant. Add remaining coconut milk, nam pla, sugar, eggplant, pineapple, and red pepper. Simmer for 10 minutes.

2. Add chicken and simmer another 10 minutes. Add basil leaves, stir, and then let sit for a few minutes before serving. Serve with jasmine rice.