Simply Delicious and Easy to Make
This dish perhaps have the most fans of all Thai curry dishes. Panang Curry originated in Thailand. Traditionally, the dish have some type peanut (mostly peanut butter) added, but not necessary, so for its simplicity, we are eliminating the peanut altogether so that food allergens are not present at all. Take no chances. But of course, if you do not have peanut allergy, then it’s okay to add it to this dish after you add the Coconut Cream) Have fun with this dish and just add some other vegetables.
Easy and Simply Delicious!
Panang Chicken Curry (this recipe serves up to 4 people)
2 lbs chicken thigh or leg meat (cut to bite size)
3 cloves of minced Garlic
½ Onion sliced
3 tablespoon of Panang Curry Paste * Mae Ploy Brand, does not have peanuts)
1 can Coconut Cream* (Mae Ploy Brand) if no cream is available, Coconut Milk will do (just need to reduce it)**
1 cup of Red Bell Pepper (sliced)
1 cup of Bamboo Shoots (thinly sliced) canned
2 pieces of chopped Thai Red Thai Chili Pepper (just the right amount of bite, add more if you can handle more spiciness. Hint if you want it milder, remove the seeds)
5 pieces of Kaffir Lime Leaves (don’t need to chop, you can remove after cooking)
Fish sauce to Taste (about 1 tablespoon) or Salt to Taste
1. Heat a pot on high and add a little oil
2. Saute onions until soft, add garlic until brown
3. Add chicken and brown, then add the curry paste and mix
4. Add coconut cream, bring to a boil and cover pot
5. When boiling, add beans, bell peppers, bamboo shoots, kaffir lime leaves and chopped red chili peppers
6. Simmer on low for 30 minutes until all vegetables are cooked, the low temperature should cook the chicken at the same time.
7. If you want a little creamier, remove cover and let the curry sauce reduced, but not necessary as the coconut cream should appear thickened already.
8. Check for doneness, and turn off heat when vegetables are soft, then Serve
9. In a bowl or plate, scoop a serving on top of steamed rice and Enjoy!
*Most ingredients are available in any Asian Markets near you. If not, then you can order from Amazon.
**To reduce the coconut milk, do not shake the coconut juice can, after opening can, use the top portion of the milk and add to the pot or pan, as this will caramelize and turn into a creamy oil, then add the paste, stir well, then chicken, the rest of the coconut milk and the rest of the ingredients. Simmer on low heat until done. This is how the traditional dish is made.
Will have another video on this technique later!
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