Caution: Caveman Cooking

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Posts Tagged ‘panang’

Freezer Food Fest #3

Posted by Caveman Cooking on December 31, 2009

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

As I’m rummaging through the freezer to find some skinless, boneless breasts to make Chicken Panang (Thai Red Curry in Coconut Milk) I come across a bag of frozen French Green Beans from Trader Joe’s, and the light bulb over my head goes on, singeing a bald spot onto the top of my head (okay, so the bald spot was already there :(). I figure these would probably go great in a Panang and I could “kill two frozen birds with one wok”. So, I decided to forego my usual ingredients of peas and red bell peppers for the beans-with-an-accent and went to work on a meal that is one of my favorites, but hadn’t yet been tried by the Cavekids nor was it (curry) on the Cavewoman’s list of faves. But, in being true to my stubborn Taurus lineage, I trudged forward.

Chicken Panang

I sauteed the curry paste, browned the tofu for the veggie-version I would make for my herbivore wife, cooked the chicken and added the rest of the ingredients including the Haricot Verts. The smells emanating from the kitchen definitely piqued everyone’s curiosity. But, upon first glance the Caveboy’s reaction was “What’s that sauce???”, said with a keen feeling of dread. But when the first bites were taken, all reservations were replaced by comments like “Wow, dad! That’s good!!”. Even the Tofu version met with sincere approval from the Cavewoman who found it “Absolutely delicious!”.

Tofu Panang

While I’m really happy that everyone ended up loving this round of Freezer Food Fest, I am slightly bummed. Now, that the whole family likes Panang with French Green Beans there won’t be much in the way of leftovers for moi! 😉 That’s okay, though, because we will be having this dish more often, now that it has received the Cavehold Seal of Approval.

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Freezer Food Fest | Tagged: , , , , , | 4 Comments »

Chicken Panang (Thai Red Curry in Coconut Milk)

Posted by Caveman Cooking on December 31, 2009

Food Buzz Top 9 for Caution: Caveman Cooking

This recipe was honored with a FoodBuzz Top 9!


This is delicious, traditional Thai table fare. It has a little heat, but it gets cut by the Coconut Milk. Definitely worth a try!

INGREDIENTS

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

RECIPE

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.

Tofu Panang

Prep Time = 12 minutes
Cook Time = 15 minutes
Serves 4-6

©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.

Posted in Asian, Main Course, Vegetarian | Tagged: , , , , , , , | 34 Comments »