Panang Curry thaifood.about/od/thairecipes/r/penangcurry.htm This authentic Thai Panang curry (also spelled Penang like the northern Malaysian state) is spiciful yumminess. This recipe calls for chicken, but use tofu for a veggie version, or veggies for a VEGGIE veggie version. Or a combo of all 3! Prep Time: 30 minutes Cook Time: 60 minutes Total Time: 90 minutes INGREDIENTS 1 lb. chicken pieces or sliced chicken thigh 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 AND/OR ginger, sliced 3 cloves garlic 1 Tbsp. soy sauce 1/2 tsp. dark soy sauce 2 Tbsp. fish sauce (optional) 1 tsp. shrimp paste (optional) 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 casserole dish. If youd 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. Ive 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!
Posted on: Mon, 29 Dec 2014 15:42:32 +0000
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