Panang Curry Recipe. Thai curry is very different from its Indian counterpart. Some Thai curries do not contain curry powder at all. Thai curry is a combination of many ingredients that have been processed into a paste. All curry bases begin with lemongrass, shallots, garlic and onion.
|panang curry paste||1/2 cup|
|kaffir lime leaves||8|
|coconut milk||6 cups|
|chicken breast||4||sliced thin into strips|
|sweet basil (fresh)||1/2 cup||with stems|
|fish sauce||2 tsps|
|tamarind (paste)||1 Tbsp|
|brown onion||1/2||sliced thin|
|red bell pepper||1/2||sliced thin|
- In medium saucepan, heat 3 tbsp. of coconut milk over medium heat.
- Stir in curry paste and lime leaves. Stir-fry for about 30 seconds until the paste starts to brown.
- Stir in the remaining coconut milk into the curry paste.
- Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces about a 1/4.
- Reduce to a simmer.
- Add the chicken, basil leaves, onion, fish sauce, tamarind paste and sugar. Let simmer for about 20 minutes.
- Garnish with red bell pepper slices.
Apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chile or whole fresh chile's. Get as creative as you want! Curry is a simple hearty dish; get as simple or complex with it as you want. As always, practice makes perfect.