Panang Curry

Panang Curry

Serves 4

1.5 lbs. boneless, skinless chicken thighs

4 servings panang curry paste*

1 T garlic, finely chopped

1 T fresh ginger, finely chopped

3 T oil

1 can coconut milk

½ cup chicken stock**

4-5” piece of lemongrass

Handful Thai basil leaves

2 t fish sauce

2 T brown sugar

1 T sriracha (optional)

1 bell pepper, diced

1 medium onion, diced

1-2 carrots, thinly sliced

¼ cup peanuts, chopped

Salt and pepper to taste

1 bunch cilantro

2 limes

Steamed white rice (for serving)

Prepare all ingredients as described on the list above. The curry will cook quickly.

Add 2 tablespoons oil to a skillet over medium high heat and add the chicken. Cook for 4-5 minutes or until chicken is golden brown on both sides. Remove from skillet. Add onion, carrot and bell pepper. Sautee for 2-3 minutes or until just beginning to soften. Move veggies to the edge of the pan and make room I the center. Add another tablespoon of oil.

Add the curry paste, ginger and garlic. Cook out for 2-3 minutes or until curry paste is fragrant and beginning to darken. Mix well with onion and peppers and add coconut milk, broth, fish sauce, brown sugar and sriracha and season to taste with salt and pepper. Add chicken along with any accumulated juices. Stir to combine, add the piece of lemongrass, and bring to a simmer. Cook, uncovered, for 6-10 minutes or until reduced to your liking and chicken is cooked through.

Turn off the heat and fold in a handful of basil and squeeze in the juice of 1 lime. Taste and season as needed with salt and pepper.

Serve with white rice, topped with cilantro leaves, crushed peanuts and more lime wedges.

*Curry paste can be bought online or at Asian grocery stores. Different brands will have different serving sizes/suggestions. Follow your preferred brand of panang curry paste’s directions when making this dish.

**If you like a thicker curry, omit the stock. Add a splash of water or more coconut milk if the final curry is too thick for you.