David and I were lucky to be able to visit Thailand for our honeymoon. We ate curries for 2 weeks straight and fell in love with the “so hot your upper lip sweats, eyes water, and stomach burns for hours” spicy flavors so much that I have recreated one of our favorite dishes – a panang curry.
Panang curry is a slightly sweeter red curry. The recipe below has a coconut broth base, chicken and vegetables, extra chilis (for some heat), and is served over fluffy steamed rice.
You can easily switch out the vegetables in this recipe for whatever you have on hand, or make it vegetarian by skipping chicken or substituting tofu.
1 can coconut milk (14 oz.)
1/2 cup water
1 jar Thai red curry paste (4 oz.)
8-10 kaffir lime leaves
1 tablespoon lemongrass paste (or dried)
3 garlic cloves
4-5 Thai chilis
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons fish sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 onion, sliced
3 bell peppers, sliced
2 carrots, chopped
6 chicken thighs
1/2 cup fresh Thai basil
1/4 cup fresh cilantro
1. Over low heat, add all ingredients from coconut milk through brown sugar to a large skillet and stir together. I use a coated cast iron skillet, but anything will work. Bring to a low boil.
2. Add vegetables and return to a low boil. Meanwhile, chop the chicken into bite size pieces.
3. Add the chicken, and bring back to a low boil. Cook for 10 – 20 minutes until chicken is cooked through and broth has thickened slightly.
4. Remove from heat. Stir in fresh basil and cilantro. Serve over steamed rice.