Panang Curry

Main Course

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Serves 6 to 8

Ingredients: 
  • 1/2 cup Panang curry paste (or to taste)
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut in strips
  • 1/2 pound sliced shiitake mushrooms
  • 4 cups coconut milk
  • 4 boneless, skinless chicken breasts, cut in thin strips
  • 2 tablespoons palm (or light brown) sugar, or to taste
  • 2 tablespoons fish sauce (or to taste)
  • 6 keffir lime leaves (or zest of 2 limes)
  • 2 fresh, red chile peppers, sliced
  • torn Thai basil leaves
  • hot cooked white rice, for serving

Panang Curry with Chicken

Panang Curry with Chicken

Click image to enlarge
Method: 

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Add onion; cook until translucent. Add mushrooms and cook until withered.  Stir the coconut milk into the curry mixture; 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 (or zest) 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.

Serve over hot jasmine rice.

Note: I tend to prefer Louisiana rice, e.g.Jazzmen brand rice.

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