If you haven’t tried panang curry before, now is the time.
It has a richer and slightly spicier taste than red curry, it’s also very simple for the amount of food and flavor you get for so little work.
(Vegan alternative: Replace chicken with tofu/tempeh/seitan and leave out the fish sauce)
2 large (or 3 small) chicken breasts
1 14 oz can coconut milk (NOT light)
3 TBS panang curry paste
3 cloves garlic, minced
1/3 C roasted peanuts, chopped
2 TBS brown sugar
2 TBS fish sauce
1 small onion, chopped
3 carrots, sliced
6-8 stems of Thai basil leaves
optional: 4-6 kaffir lime leaves, shredded (personally, I find the flavor too overpowering and would prefer a simple squeeze of lime juice or nothing at all)
3 green onion, chopped
4 TBS roasted peanuts, chopped
Cut the chicken into very thin slices. This allows it to cook quickly and for there to be lots of small pieces instead of large chunks in the dish.
Pour the coconut milk into a large skillet/wok/saucepan on medium heat. Once it is hot (do not boil!), add the garlic and mix in the curry paste until dissolved. Turn heat down and cook on a VERY low simmer for about 5 minutes.
Add in the peanuts and chicken. Cook until chicken is no longer pink then stir in brown sugar and fish sauce.
Now throw in the carrots, onion, and thai basil (if using kaffir lime leaves, add them now as well). I like my vegetables very crispy and only cook for 2 or 3 minutes in the sauce, just enough to get warm and soak up a little sauce. Don’t cook much longer or you will have soggy mushy vegetables 😦
Spoon each serving onto a plate next to some warm jasmine rice and sprinkle with green onion and peanuts. Enjoy!