Panang Curry is a beautifully fragrant Thai dish. A symphony of coconut milk, curry paste and peanut butter. ( and a few other ingredients thrown in for good measure) My love affair with Thai food started about ten years ago when a friends mother invited us to dinner. We arrived at their home and were greeted by the most intoxicating fragrances, the food was authentic and incredible! It was in that moment I knew that Thai food would always be a favorite in our home.
Adapted from Lanka Anata
3 whole skinless boneless chicken breasts
1 13oz. can coconut milk
3 tbsp. red curry paste
2 tbsp. brown sugar
3 tsp. fish sauce
2 tsp. peanut butter
5 kaffir lime leaves
4 servings of jasmine rice
Slice chicken into thin strips lengthwise, set aside. Pour coconut milk into saute pan, add red curry, brown sugar, and peanut butter. Heat to a simmer while whisking until smooth. Add chicken pieces, simmer 5-7 minutes until chicken is cooked through. Stir in fish sauce and kaffir lime leaves. Simmer 2-3 minutes. Serve over jasmine rice.
*Kaffir lime leaves can be found at Asian food markets