Simple Thai Panang Curry with Chicken
Ingredients:
1 19oz can high quality coconut milk (Aroy-D or other from an Asian grocery -- NOT Thai Kitchen brand)
2 medium size chicken breasts, sliced thin
1 T high temperature vegetable oil (avacado, grapeseed, etc.)
2 T Maesri or Mae Ploy Panang Curry paste (Amazon) -- more or less to taste, Mae Ploy is stronger
1 T lime juice
1 tsp tamarind paste (optional)
1 small/medium sliced onion
1 medium sliced bell pepper
1 c assorted vegetables (broccoli, squash, zucchini, etc.)
2 T light soy sauce (more or less to taste, 1T dark soy such as Kikkoman)
Cooked rice for serving (your choice)
1 19oz can high quality coconut milk (Aroy-D or other from an Asian grocery -- NOT Thai Kitchen brand)
2 medium size chicken breasts, sliced thin
1 T high temperature vegetable oil (avacado, grapeseed, etc.)
2 T Maesri or Mae Ploy Panang Curry paste (Amazon) -- more or less to taste, Mae Ploy is stronger
1 T lime juice
1 tsp tamarind paste (optional)
1 small/medium sliced onion
1 medium sliced bell pepper
1 c assorted vegetables (broccoli, squash, zucchini, etc.)
2 T light soy sauce (more or less to taste, 1T dark soy such as Kikkoman)
Cooked rice for serving (your choice)
Directions:
Heat 1T of oil in a high sided pan or dutch oven. Add curry paste. Cook over medium heat, stirring constantly. Once the oil changes to a bright orange color and begins to separate from the curry paste, add the chicken and stir to coat, about 1 minute. Add coconut milk, stir to combine and bring to a simmer. Add onion, pepper and vegetables and stir to coat. Bring to a soft boil and stir until curry paste is completely dissolved into the coconut milk. Reduce heat to low and add lime juice, soy sauce and optional tamarind paste. Simmer until sauce coats the back of a spoon, 10 to 15 minutes.
Serve hot over rice.