panang chicken curry
You can find Panang curry paste at most Asian markets and on Amazon. It is a mixture of red chilies and dried chilies and makes a killer curry. You can also buy fresh Thai Basil on Amazon. It ships fast is inexpensive and you get a lot. I cut up the basil when it arrives and freeze it in ice cube trays. It stays fresher longer and is easily added to curries and stocks.
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yield
6 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For panang chicken curry
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6 ccoconut cream
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3 Tbsppanang curry paste
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1 mdonion
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1 mdred bell pepper sliced
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4 clovegarlic minced
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8 ozshiitake mushrooms stemmed and thinly sliced
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3boneless skinless chicken thighs cut into cubes
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1 cthai basil roughly chopped
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1 Tbspeach fish sauce and tamarind paste
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1/4 cbrown sugar
How To Make panang chicken curry
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1Skim off about 3 tbsp of the cream off the top of the coconut cream and add it to a large pan. Place over medium high heat. Add the panang curry paste and cook until it dries out a bit and becomes fragrant.
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2Stir in the onion, garlic and remaining coconut cream. Bring to a boil and reduce to a simmer and simmer about 10 minutes.
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3Add the red bell pepper, chicken, Thai basil and mushrooms. Simmer 5 more minutes. Stir in the fish sauce, tamarind and brown sugar. Cook 2 more minutes. Serve over rice
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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