Panang Curry
Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors. Increase the red curry paste to intensify the flavor or to increase the heat in this delicious curry. Full of fresh veggies and tender chicken, it is ideal served with steamed rice.
Panang Curry
Step 1: Chicken
Prepare:
1 lb chicken
Cook & slice thin. Select the cooking method that best fits your needs:
Baked: Oven Roasted Chicken Breast
Crockpot: Shredded Chicken
Whole Chicken: Engagement Chicken
Velvet Chicken:
Thinly slice raw chicken and toss with 1/2 tsp baking soda. Allow to rest 20 minutes, rinse thoroughly, and cook (sauté or steam).
Cover cooked chicken and set aside.
Step 2: Curry
Start rice
To a large pot, heating over medium heat, add:
1 Tbsp oil
2 - 4 Tbsp panang paste*
Or substitute:
2 - 4 Tbsp red curry paste*
1 tsp ground coriander
1 tsp ground cumin
1 tsp peanut butter
Stir while heating for 2 or 3 minutes to release the flavors. Add:
1 tsp garlic, minced
2 Tbsp onion, finely diced
Continue to stir as the ingredients sauté for ~1 minute. Then stir in:
1 Tbsp fish sauce
1 Tbsp sugar
2 Tbsp lime juice
2 (15 oz) cans coconut milk
Heat to simmering, cover and simmer for 10-15 minutes. Add vegetables:
1/2 cup carrots, julienned
1/2 cup bell peppers, julienned
1/2 cup frozen petite peas
Cover and cook for 3 minutes. Stir in:
Chicken, cooked & sliced thin
Serve hot with steamed rice.
Brenda’s tips:
Serving size: 4 servings
Select your favorite method to cook the chicken and sub favorite veggies to make this dish uniquely yours
* Panang paste or red curry paste is the flavor base for this curry. Adding more will increase the flavor and it will also bring the heat. Start with a small amount and increase if desired.
Window to B’s kitchen . . .
