Chicken Panang (Thai Red Curry in Coconut Milk)
Posted by Caveman Cooking on December 31, 2009
This is delicious, traditional Thai table fare. It has a little heat, but it gets cut by the Coconut Milk. Definitely worth a try!
2 Large Boneless Skinless Chicken Breasts
1 Can (19 oz.) Coconut Milk
2 oz. Thai Panang Curry Paste (or substitute Thai Red Curry paste)
3-4 Garlic Cloves
2 Medium Carrots, peeled
1/3 Pound French Green Beans, rinsed
4 Large Fresh Basil Leafs, rinsed
2 Tbsp Vegetable Oil
NOTE: I usually use peas and red bell pepper instead of green beans, but I saw an opportunity to get two ingredients into the Freezer Food Fest. It also goes to show that this recipe can accommodate just about any tweeks you want to attempt. Try broccoli, snap peas, bamboo shoots, etc. They all work incredibly well and help create variety for each incarnation of this delicious dish.
Chop carrots, mince garlic, and slice basil. Set aside.
HINT #1: Try to get authentic Thai Panang curry paste and Thai coconut milk, if you can. The taste and texture difference from their Americanized counterparts is very noticeable. If you can’t find Panang paste use the widely available Thai Red Curry paste and add some ground Kaffir Lime leaves (again, if you can find them) or zest of lime.
Cut chicken breasts into medium bite-sized pieces. Set aside.
Heat oil in wok or stir-fry pan. Add garlic and curry paste, saute for 2-3 minutes.
Add chicken to pan. Cook fully.
HINT #2: If things start to get too dried out in the pan, add a small splash of the coconut milk or some water.
Add green beans and carrots … everyone into the pool! Stir in for about a minute.
Add Coconut milk and stir in well.
Stir in basil while barely bringing liquid to a light boil (just starting to show bubbles).
NOTE: Notice another great hand-model “headshot”. Though, I’ve decided against a new career in metacarpus modeling … I don’t think I could hang with daily manicures. 😉
Remove from heat and serve over steamed rice along with some Thai Table Sauce (Prik Nam Pla).
HINT #3: This recipe can easily be made veggie-friendly. Just substitute some Extra Firm Tofu for the chicken. Be sure to lightly brown the Tofu in a little bit of oil FIRST. Then proceed as chronicled above.
Prep Time = 12 minutes
Cook Time = 15 minutes
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.