Wednesday, 20 February 2008

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  My favorite Panang Curry

  So this recipe is pretty easy....I'm tempted to call it the easy-mac version of curry, because you basically use a can of curry paste from the Asian market and then add some coconut milk, and away you go!  But the thing I love about it is that you get the same great curry taste as you would at your local Thai bistro.  It's easy.  If you consider how much you get for what it costs, you save a lot by not going out.  And you can adjust the recipe as you see fit.  All great things!

  So, the Curry paste that I get is the Maesri brand.  They're in small tuna-fish size cans.  There is a whole selection of different curries, and they're all in different brightly colored cans with a cute little Asian lady's face on them.  I've tried several of these curries.  They're all delicious.  Panang just happens to be my favorite. 

  Ingredients:

  Maesri Panang curry paste
  1 tsp. olive oil
  2 16 oz cans coconut milk
  2 boneless/skinless chicken breasts, thinly sliced
  2-3 red peppers, long thin slices
  1 bunch fresh sweet basil, rinsed and chopped
  white rice

  1. Heat olive oil in a wok.  Add the curry paste, stirring until fragrant.  Add 1 can of coconut milk.  Bring to a boil.
  2. Add chicken and second can of coconut milk.  Bring to a boil; lower heat and simmer. Cook chicken until no longer pink.  Add red peppers and allow mixture to continue simmering until peppers are slightly tender.  Stir in chopped basil and remove from heat. 

  3. Serve curry mixture over rice and enjoy! 

  *This curry is a little spicy, and may not be a favorite of children.  But I'd rate it at about a low/medium level spiciness. 

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