This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

Panang Curry

cooking oil

chicken breast halves, cut into 1-inch strips

(14 coconut milk

Panang-style red curry paste

russet potato,

frozen peas and carrots

fish sauce

white sugar

kaffir lime leaves,

Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.


Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.


When have I NOT changed something? Substitutions: turkey for chicken frozen squash/carrots/broccoli/cauliflower for potatoes /peas/carrots the juice of one fresh lime for the lime leaves and I used demerara sugar instead of white sugar. I served it over brown rice and quinoa and added one extra tablespoon of Thai red curry paste. It was very pleasantly tasty; warm spice not hot. I think the next time I make it I'll try it with tofu. Since I had to go gluten-free in 2012 AllRecipes.com has helped me become so much more adventurous a cook than I've ever been before.

I loved it as well and my grandchildren loved it as well! I did substitute one can of bamboo shoots one cup of broccoli florettes 8 ounces of sliced mushrooms and one small bag of beans sprouts for the peas and potatoes. I also added 1 tablespoon of oyster sauce at the end and it was absolutely delicious. This recipe is a keeper!

This is the second time I've made Panang Curry at home. The first time it was so hot that my husband and I couldn't eat it after adding two or three times as much coconut milk! (we can both eat a level 4 from a restaurant.) I did half as much panang curry paste this time because my daughter can only handle a 1 usually. It's a little closer to a 2 than she likes but it could use a little more spice for me. I couldn't find the keffir leaves this time but I found ground keffir and used that instead. All and all pretty good! Now we just have to get used to the smell of fish oil that seems to permeate everything..

The flavors of this combination is just what I was looking for!

Taste exactly like you d expect it to. Didn t have the kefir lime leaves so just added a bit of lime juice. I also added onion and green belle pepper. The amount of curry paste leaves it very mild and anyone can eat it so if you want the heat you ll need to add more. So so good. Forgot to take pic cause I ate it too quickly. Also leaves the kitchen smelling great.

Delicious recipe and to make it a true Penang Curry add crushed peanuts at the end.

panang curry

Prep Time: 5 minutes

Cook Time: 23 minutes

Total: 28 minutes

Servings: 4

Cost: $5.47 /serving

Author : uwjester

Ingredients

Instructions

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