Wednesday, June 11, 2014

Panang Curry

Over a month ago, I went to see a ballet.  We are Thai food before the performance and ate family style.  Someone ordered Panang Curry, and it was by far my favorite dish.  It was so creamy and delicious.  

I knew then that it was only a matter of time before I attempted my own Panang Curry.

I encountered a few bumps in my journey to this panang curry.  Apparently panang curry paste isn't carried by many grocery stores in the United States.  After checking several grocery stores, I ended up buying a jar on amazon.  I'm not am amazon prime member, so I had to pay shipping.  That's how committed I was to making panang curry.

When I went to the Safeway by my apartment to buy coconut milk, they didn't have any canned coconut milk.  They just had the box of coconut milk "beverage."  It's not a good substitute.  Regardless, this curry was fab.

Panang curry is obviously from Thailand. It is supposed to include a load of ingredients I didn't use.  It's also spelled several different ways.  I'm not sure what is correct.

The recipe came from Allrecipe.  The ingredients are 5 tablespoons panang curry paste, cooking oil, 4 cups coconut milk, 3/4 pound chicken, 2 tablespoons brown sugar, 3 tablespoons fish sauce, 1 tablespoon corn starch, zest and juice of 1 lime, and 1/4 cup fresh basil.  I made several substitutions because not all the requested ingredients are readily available to me.

I began by heating up some peanut oil and adding the panang curry paste.  I cooked this until the paste was hot and fragrant.  

I added the coconut milk.  Use canned coconut milk, not this weird boxed stuff.  

I stirred until it was combined and brought the curry to a boil.

I added the cubed chicken once the curry began to boil.  I let the chicken cook in the hot curry for ten minutes.

While the chicken cooked, I combined the brown sugar, fish sauce, lime zest, and cornstarch.  I stirred until there were no clumps of cornstarch.

After ten minutes I added the lime juice and brown sugar mixture to the curry.

I let the curry cook for an additional 5 minutes before serving.  I ate this with rice and garnished it with the fresh basil.  The recipe calls for Thai basil.

Super delicious!  Not quite as good as the curry I ate in the restaurant, but it's not too shabby.  

I would suggest using canned coconut milk and more chicken.  The chicken to sauce ratio was no good.  I could have easily doubled the amount of chicken.

There isn't enough curry being made in this world.  Curries are such a quick and easy one pot meal.  This took me 20 minutes to make.

 It was delicious and fragrant.  Yum!


Joanne said...

This is my favorite kind of curry! Yum!

laura said...

It's now my favorite too!