My favorite Thai food is Panang Curry. I had always wanted to try to make it at home, but had been discouraged by all the ingredients required, especially for the paste. When visiting the Ocean Mart store near us, I discovered that the paste can be purchased pre-made. What a dream come true. As I have researched recipes, and tried several out, I have been able to glean from several recipes to make my own favorite recipe. I like to add extra vegetables and chicken to give it more substance than what I usually get at a restaurant. This Panang Curry is so delicious! Hope you enjoy.
Panang Curry
1 Tbsp Oil
2 Tbsp Panang curry paste (1 Tbsp if you prefer it milder. I like it with a little spice)
2 lbs Chicken Breast, cut into small pieces
1 medium onion
1 green pepper, cut into small chunks-bitesize pieces
1 red, or yellow pepper, cut into small chunks- bite size pieces
3-4 carrots, peeled and sliced on the diagonal
2 tsp. fresh grated garlic, or minced garlic from a jar.
4 garlic cloves, minced
2 cans (14 oz) coconut milk
1 Tbsp Peanut butter
2 tsp cornstarch
¼ cup brown sugar
1 Tbsp fish sauce
1 Tbsp lime juice
1. Prepare rice to be cooking while you are preparing the curry.
2. Heat at medium-high, a large skillet with deep sides, add the oil and the curry paste. Stir around a bit, then add chicken pieces, stirring through the paste, and let cook for 10 minutes or so, till chicken is no longer pink. Then take out of pan while cooking other ingredients.
3. May add a little more oil to pan, and sauté the onions till translucent in color (3-5 minutes), then add carrots and peppers, and cook for another 3-5 minutes. Next add the garlic and ginger, and cook for about a minute longer, stirring ingredients as they are cooking. Add chicken back in with the vegetables.
4. Add 1 ½ cans of coconut milk. Add cornstarch to the remaining ½ can of coconut milk, then add to the mixture. Simmer on medium heat for 10 -15 minutes or until it starts to thicken a little.
5. Add peanut butter, brown sugar, fish sauce and lime juice, and simmer for a few minutes. Serve over hot cooked rice.
I usually double this recipe, cooking it in a large cast iron wok. It makes a lot and really fills up the wok. This is such a delicious meal, one of my favorites.
I like to portion servings out into smaller containers and freeze. I love being able to pull out a container of the curry from the freezer, when I need a quick meal to serve over rice.
Panang curry paste, can be purchased at places like Ocean Mart, or even on Amazon. To make this paste from scratch, requires many ingredients, which originally discouraged me from making this. Once I discovered the paste. It has become a new favorite recipe.
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