Panang Curry (แพนง)
I'm not sure why it took a backpacking trip through North and South Thailand to get me hooked on Thai food, but it certainly did the trick. My favorite food for the past decade continues to be Thai, and I'm especially partial to authentic Thai curries, in particular the Panang curry.
Makes 2 -4 servings -
12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon sugar
Thinly sliced Kafflir Lime Leaf
1/2 to 1 teaspoone Fish Sauce (to taste)
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1/2 Red Bell Pepper
1/2 Green Bell Pepper
Pinch ground Red Chili (to taste)
Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaf and Sugar
in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near
boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits.
Add bell peppers about 15 minutes before serving along with fish sauce.