Chicken Panang (Thai Red Curry in Coconut Milk)

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.

Thai Red Curry (Pad Prik King)

A Caveman’s take on a classic Thai dish. Besides, I had to give you something to put the Thai Table Sauce (Nam Pla Prik) on!

INGREDIENTS

4 Chicken Thighs or 2 Large Breasts
1/4 lbs. Fresh Green Beans
1 Small Crown of Broccoli
1/4 Sweet Onion
4 Tbsp. Cooking Oil
3 Tbsp. Thai Red Curry Paste
1 Tbsp. Sugar

RECIPE

Skin, then bone chicken and cut into bite sized pieces (approximately 1 square inch).

Chop all veggies into bite sized pieces.

In a Wok or Stir Fry pan, heat oil over a medium high flame. Add curry paste and stir fry for about 3 minutes.

Add sugar and stir in well. Then, add chicken and cook until almost done, stirring often.

Add broccoli and green beans and stir fry for 1-2 minutes. Don’t over cook the veggies, or they get too soft and lose much of their nutritional value.

Add onions and stir fry an additional minute.

Remove from flame, and serve with steamed rice and Thai Table Sauce (Nam Pla Prik).
HINT #1: If this condiment is too spicy for you, just use some plain Fish Sauce to add some additional flavor.

NOTE: Traditionally, this dish is made only with green beans and meat, but I like throwing in the broccoli and onions for added flavor and complexity. This dish can also be made with beef, pork, lamb, shrimp or tofu! While you can make your own curry paste, there are several authentic canned Thai pastes available that are great. Trader Joe’s has a decent one (in a small bottle), too.
HINT #2: If making this recipe with tofu, be sure to lightly brown it in the Wok with a little oil before adding it to the curry paste, oil and sugar.

Prep Time = 15 minutes
Cook Time = 15 minutes
Serves 4

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

Thai Table Sauce (Prik Nam Pla)

A staple on tables throughout Thailand. Great on anything, especially curry and chili paste based recipes … and, yes, it is spicy!

INGREDIENTS

4 Tbsp. Fish Sauce
3-4 Fresh Thai or Serrano Chilies

RECIPE

Place fish sauce into small bowl or container. Cut chilies cross wise into 1/8 – 3/16 inch slices and place into bowl. Cover and refrigerate until ready to serve. Spoon sparingly over your favorite Thai or Asian dish.

Prep Time = 5 minutes
Cook Time = n/a
Serves 4-6

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