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!