Everyone in my family absolutely love this curry. The house smells so good when I start cooking this, and my kids can’t wait for dinner time. I love Thai food, and before I learned to make it, this dish is what I’d order every time we ate out at a Thai place.
It’s the perfect recipe for when the weather gets cool, and the use of the coconut milk and sugar calms down the fiery heat of the spice paste. You can substitute fish or shrimp for the chicken here as well. I’ve even made a vegetarian version once with peppers, mushrooms, carrots and broccoli for a friend. Whatever meat or veggies you add, this curry is the perfect base for it.
I know it’s cheating to use a ready-made curry paste, but I’ve made this curry from scratch once and it takes a really long time. Besides, this Mae Ploy brand of Thai curry paste uses good ingredients, so try to use that if you can. Here’s how I make the Panang :
1. Heat 2 tbsp of coconut oil in a heavy bottomed pot, add 2 cloves chopped garlic, 1 tbsp minced ginger. Stir.
2. Add in 2 tbsp of red curry paste.
3. Add in 1 14 oz can of coconut milk ( I like the Aroy D brand). Whisk well and bring to boil.
4. Into the curry, squeeze in the juice of half a lemon, 1 tbsp soy sauce, 1/2 tsp sesame oil, 2 tbsp brown sugar, 1/4 cup chopped Thai basil, and 2 tbsp chopped cilantro. Stir well. Cut two boneless chicken breasts into small pieces and add to the curry. Add 1/4 cup of water. Bring to boil, stir, and then lower heat.
5. Cover and cook on medium heat for about 15 minutes or until done.
6. Measure 2 cups of broccoli florets, and heat in microwave on high for 1 minute. Add to the curry just before eating so it stays bright green. Serve hot over white rice.