quote:

Ingredients

Original recipe makes 4 servings
5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
2/3 pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1/4 cup fresh Thai basil leaves

Directions

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

quote:

Thai Panang Curry Recipe
Penang Chicken Curry with Sweet Peppers

D.Schmidt
Thai panang curry can be made with either beef or chicken, according to your preference. Panang curry (also spelled 'Penang' like the northern Malaysian state) carries with it flavors and aromas of distant places - you'll find references to Malaysia, India, and Burma. With its homemade combination of spices and fresh herbs, this Panang Curry Chicken is super delicious and easily made from scratch. Enjoy this sumptuous homemade Thai recipe, direct from my kitchen to yours!
Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

1 small chicken, or 1/2 medium-large chicken cut up into pieces (or the equivalent of beef)
3 tomatoes, cut into wedges
1 red bell pepper or sweet red pepper, sliced
2 kaffir lime leaves, or substitute bay leaves
1/2 loose cup fresh basil leaves, left whole or roughly chopped if leaves are large
CURRY SAUCE:
4 Tbsp. tomato paste
1 small onion, quartered
1 thumb-size piece galangal OR ginger, sliced
3 cloves garlic
1 Tbsp. soy sauce
1/2 tsp. dark soy sauce
2 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. whole cumin
1-2 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper or chili flakes to taste
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 can good-quality coconut milk
juice of 1/2 lime

Preparation:

To make the curry sauce, place all sauce ingredients - except the whole cumin seeds - in a food processor. Process well.
Pour sauce into a cassarole dish. If you'd like more sauce, add up to 1/2 cup good-tasting chicken stock and stir together. Now add the chicken pieces along with the cumin seed plus lime leaves or bay leaves. Mix well.
Cover and bake at 375 degrees for 45 minutes. Note: this curry would traditionally be simmered over a stovetop or wood fire. I've taken the liberty of adjusting it to an oven recipe for ease of preparation, but feel free to simmer it on your stovetop if desired, being sure to cover it and stir occasionally until cooked.
Remove from oven and add the tomatoes and peppers. Stir well, then return to oven to bake another 15-20 minutes, or until both chicken and vegetables are cooked.
Do a taste test: add more fish sauce if not salty enough; if too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.
Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or whole-grain). ENJOY!