Panang Curry
From mamamia43 14 years ago
- 45 minutes to make
- Serves 8
This is a Thai Panang Curry that I made by meshing two other recipes and adding a few of my own ingredients. I am lucky enough to have a huge Asian market nearby, this is where I found the lime leaves, panang curry paste, red basil, fish sauce and long beans. Read more The other ingredients should be easily found in your normal store but those may be a little more tough. See less
Ingredients
- 14 kaffir lime leaves - chop as finely as you can shopping list
- 1 yellow bell pepper - julienne shopping list
- 1 red bell pepper - julienne shopping list
- 1/2lb Long beans ( you can use fresh green beans too) - cut into about 6" segments (if using fresh green beans, just snap off the ends, they should be the right size). shopping list
- 1c Fresh Red basil - chop or tear, just enough to make slightly smaller shopping list
- 1/2 Small red onion - coarsely chopped shopping list
- 2lb chicken breast - cut into strips, if they are very long 1/2 them shopping list
- 2-4tbs sugar (I use 3tbs of an evaporated cane sugar, refined white may be sweeter, so taste as you add, you can alternatively add coconut palm sugar if you can find it at the market) shopping list
- 2-4tbs fish sauce (I use 3tbs, start low you can always add) shopping list
- 2 14oz cans coconut milk (I put both cans into a bowl and mix until smooth) shopping list
- 1 4oz can Panang curry paste shopping list
- 4tbs (divided) cooking oil of your choice, I use Canola shopping list
- (A wok is a helpful tool but not necessary, I bought one after my first time making this and both ways turned out fine) shopping list
How to make it
- 1) Prep your veggies and meat so they are ready to throw in at the right time
- 2) Saute your veggies in a wok with 2tbs cooking oil until onions start to turn clear, green beans and peppers are al dente - remove from heat and set aside
- 3) Add 2 more tbs of oil and chicken to the wok and cook over medium-high heat until it is about 3/4 done, remove from heat and set aside
- 4) Add 1/2 of the coconut milk to the wok and heat on medium-high for 3-5 minutes, stirring occasionally, until it starts to separate a little
- 5) Add the curry paste and mix until smooth cook 1-2 minutes
- 6) Add chicken, remaining coconut milk, bring back to a boil then reduce heat, add sugar, fish sauce and lime leaves. Stir to combine and let simmer until chicken is done. It is very easy to overcook the chicken so this step should only take about 3 minutes
- 7) Add the veggies and 1/2 of the fresh basil in and toss
- We serve this over jasmine rice (my personal favorite with this curry) but you could do it over any rice or noodle that you'd like. Garnish with a sprinkle of fresh basil.
People Who Like This Dish 1
- pleclare Framingham, MA
- mamamia43 Portland, OR
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