Panang Curry

By admin on April 29th, 2008

Here’s another recipe that I discovered while visiting Thailand. It’s an easy to make dish called Panang Curry (PANANG-NEUA). You can substitute the protein with either chicken, pork or beef. I’ve included links to the harder to find ingredients which can all be found online. The curry paste, once refrigerated, has a very long shelf life, so one container will go a long ways.

INGREDIENTS:

3/4 lb chicken
4 tbsp Panang curry paste
2 cups coconut milk
6 kaffir lime leaves, torn
1/4 cup ground roasted peanuts
2 tbsp palm sugar
2 1/2 tbsp fish sauce
1-2 fresh red chili for garnish
Jasmine Rice
Egg Rolls
Thai chili dipping sauce

DIRECTIONS:

Cut chicken into pieces about 1 inch thick.

Heat 1 cup of coconut milk in a wok over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the chicken, and cook for a further 5 minutes or until done. Add the remaining coconut milk.

Add the fish sauce and palm sugar. Add roasted peanuts and stir well. Reduce the heat and simmer until the chicken is tender, about 15 minutes. Continue stirring throughout. Add kaffir lime leaves, and turn off the heat.

Transfer food to a serving dish, garnish with red chilies. Serve with jasmine rice and egg rolls with Thai chili dipping sauce.