Tuesday, November 2, 2010

Panang Curry

Panang Curry

I have made a ton of curry in my day and they basically are composed of the following elements, curry powder, chicken stock, meat and veggies. I never thought that I would make a curry that was so delicious and had such a deep rich flavor. Now ever since I had this curry a couple of weeks ago I started doing research on how to make it. I found that it was pretty similar to what I usually make but called for a couple key ingredients those being lime leaves and Panang curry paste.

I am not going to lie this dish is going to require a trip to either a specialty grocery store or an Asian supermarket because you won't find these ingredients in your local Safeway or Albertons. If that is something you don't mind doing you will thank yourself because this dish really is crazy good. Also you can use any meat you like but this dish is traditionally made with beef. Also the peanuts are something that should make it into this dish because it's awesome. Also all the veggies are something that isn't traditionally in this dish so you can leave them out.

If you have any questions please let me know.

- 1 to 2 pounds chicken thigh meat, sliced into thin strips
- 8 Thai red chilies
- 1 can coconut milk
- 1/4 cup Panang curry paste
- 6 carrots, peeled and sliced on the bias
- 5 stalks celery cut into thin strips on the bias
- 1 onion sliced
- 1/4 pound mushrooms, stemmed and quartered
- 1 red peppered, cored and sliced into thin strips
- 1 can sliced water chestnuts
- 1 cup good chicken stock
- 2 tablespoons white sugar
- 1 tablespoon fish sauce
- 1 to 2 teaspoons kosher or sea salt
- 1/4 cup peanuts, roughly chopped and toasted
- 6 lime leaves, stem removed and thinly sliced
- 1/4 cup basil, roughly chopped
- white rice

The Process
1. In a large wok, add the Thai chilies, coconut milk and curry paste and bring to a simmer over medium high heat. Add the chicken and cook until it's done about 10 minutes. Add all the veggies and the stock and stir well. The stir in the sugar and fish sauce then season with the salt until you get the desired flavor.
2. Cook until the veggies are almost done to your preferred taste then stir in the lime leaves and basil. When it's all stirred together, turn off the heat, it's time to eat.
3. To plate add a rice scoop in the middle of a plate or bowl and cover in scoops of the curry.
4. Enjoy!

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