Monday, April 13, 2009

Panang Curry

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.

Panang Curry

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

9 comments:

Sippity Sup said...

You are so right. Thai food is so completely tied into fragrance. I have never attempted Thai food. I wonder when I'll get the courage! GREG

Chef E said...

Ditto!

I contemplated on whether to do thai tonight or what I made...the lemon grass was calling, but Cajun seasonings won...as always great photo!

Donna-FFW said...

This sounds so delicious with the coconut, and peanut butter flavors. And your photo is so gorgeous!! Love it!

Mindy said...

My husband is in charge of cooking Asian food in our house, so I'm definitely passing this recipe on to him!

5 Star Foodie said...

Beautiful dish - sounds perfectly delicious and I love your picture! Also, great pictures of Chicago on your previous post!

Joie de vivre said...

You are a genius. This looks so, so yummy.

I have another Chicago reader who says it is really hard to find fresh oysters in the Midwest! :( But if you can find a source, go for it! I'm convinced that you can cook anything and make it look gorgeous to boot.

Sarah Kay said...

One of my FAVORITES! So is anything with rice noodles! Thanks for the tip! Thought of you this weekend just went through all my magazines and organized my recipes. I'm hoping to get my cook on when we go to San Francisco. Gonna have to try this on too!
Great job with the website!
SK

Michelle said...

Mmmm. I need to work on my Thai skills. Last night I got lucky with some coconut milk, kaffir lime leaves and green curry paste with rice/chickpeas. But seriously, it was just luck. :-)

Tangled Noodle said...

Thai curries are incredible! My husband orders nothing else (he usually rotates between several different kinds) but I have not attempted to make it at home. This recipe is a great start!