May 25th, 2006
|04:02 pm - provided by kamsar|
2 chicken breasts or about 1lb of chicken, cut into bite-size pieces (I used the frozen kind)
1 can (4oz) Panang curry paste (Used Mae Ploy brand from Uwajimaya)
1 can (14-16oz) of coconut milk (Used Chaokoh brand)
2 T fish sauce
2 T brown sugar (you may want more, we weren't sure it was sweet enough)
1 can baby corn, chopped into bite size pieces
1/2 green bell pepper, diced
1/2 red bell pepper, diced
red onions to taste (we didnt add this but we would, if we made it again)
I'vealso seen green beans and other veggies used. Bamboo shoots andpineapple are certainly ideas. Traditional Panang also calls for Kaffirlime leaves and sometimes sweet basil.
I made 21/2c of Jasmine rice, which was more than enough. Make 2c of rice, with3c of water, steam for 15 mins and let sit covered for another 10 offthe stove.
Start boiling water for therice. Making the rice takes longer than the curry, especially if youlet it sit for 10 minutes after cooking.
Cut the chicken up and throw it in a wok. Brown it but don't cook it through. Take the chicken out and set it aside temporarily.
Dump2/3 of the coconut milk and the curry paste in the wok. Stir it up andboil it a little until you see red oily things rising to the top ov themixture - it doesn't take very long. Add the meat back into the wok,along with the fish sauce, sugar, and the rest of the coconut milk.Taste the curry and if need be add more fish sauce or sugar to taste.Simmer the mixture until it thickens up, or around 10 minutes. About 6minutes into simmering, throw in your veggies and stir it up.
Onceit's done simmering take it off the burner, put some rice on yourplate, slather it with curry goodness, and devour. The recipe makesabout enough to feed three hungry people, and as created above it's nottoo spicy.
Current Mood: creative
it's sitting on a beer can! I found that image on a cooking website, aparently it keeps the bird moist...