I LOVE THAI FOOD. LOVE, LOVE, LOVE.
Panang Curry is one of my all-time favorites. Recently, I saw Jet Tila making Chicken Panang on his show. I found his recipe online, modified a bit, and made a fantastic dinner tonight. Panang is rich and deeply flavored with coconut, basil and fish sauce. One thing I changed about Jet's recipe is that I had to omit tamarind paste because our lame ass grocery stores act like this is an ingredient that I made up. Not having the time or energy to go across town for it, I omitted it. He calls for the ever-exotic (NOT) bamboo shoots. My Publix, which has been sucking tailpipe lately, had no bamboo shoots at all. I broke down and had a little "Come to Jesus" meeting with the manager over this. I also had no makrut lime leaves, so I subbed in basil, in chiffonade.
Look at these beautiful ingredients! I thinly sliced the chicken at a bias, so it cooks in no time. Basil from my dad's giant plant. Jet Tila calls for red bell pepper, onion, zucchini and basil. I used all that, but added pea pods and carrots.
Before I tell you how I put all this together, here's an important detail I learned from Jet. When you are using coconut milk, DO NOT SHAKE IT UP first. Open the can and scoop off the cream that rises to the top. You'll use this to start your curry sauce, or "roux" if you will, then stir up the milk in the can.
Chicken Panang Curry
- 2 boneless chicken breasts, thinly sliced
- 2 cans full fat coconut milk, 3 TBS cream set aside
- 4 TBS Panang curry paste (see your Asian market)
- 6 large basil leaves (or lime leaf if you can get it) cut into ribbons (chiffonade)
- 1/2 c. onion, thinly sliced
- 2 tsp fish sauce
- 1 tsp sugar
- 1/2 red bell pepper, thinly sliced
- 1/2 zucchini, sliced
- 1/2 c. bamboo shoots
- 1/2 c. pea pods
- 1/2 c. sliced carrots
- 1/2 c. chopped basil
- In a heavy bottomed pot, heat coconut cream over med-high. When it starts to sizzle, stir in the curry paste, like you're building a roux. Add in the onion and half of the lime leaf, or basil ribbons. Stir fry the paste until it starts to thicken, dry out and becomes fragrant, about 1 minute. If it starts to sputter, add a small amt of coconut milk to keep the paste moving. Cook until it's about the consistency of peanut butter.
- Stir in remaining coconut milk. Increase heat a little (don't walk away from it!) and bring to a good boil. Allow the curry to boil until it reduces by about 25%, or coats the back of a wooden spoon, 10-15 minutes.
- Reduce to a simmer. Add chicken, fish sauce, sugar. Let chicken cook a couple minutes, then add the pea pods, bell pepper and carrots and cook another 3 minutes or so. Then add in your zucchini and bamboo shoots. Stir in the chopped basil. Serve over jasmine rice and garnish with the remaining basil ribbons.
At first, I worried that the curry was going to be too spicy for Vivian, so we had milk at the ready, but after getting all our vegetables and chicken in the sauce, it all leveled out and she didn't need the milk after all. It still had a little punch to it, but in a good, balanced, level way. This is one of the best Thai curries, in my opinion. It's got all the elements that Thai cooking is known for: sweetness, spiciness, protein and veggies all together in harmony. And, it takes practically no time to make this dish. You'll be so happy with yourself when you make it.
