I am absolutely heartbroken that these pictures turned out to be complete crap. When I loaded them on the computer, I was so $&#*@^ angry because I really failed this meal. Using the Thai Curry Recipe Maker on the Fine Cooking website, I made my own Panang Chicken Curry that would have knocked your socks off. Adam is still raving about it a week later. You can personalize the meat, type of curry paste, veggies, and flavors to your liking, but I really wouldn't have changed a thing. Fun fact: Panang curry paste is similar to red curry, but with the addition of peanuts (thus making it my favorite). This entree was truly Thai restaurant-worthy, even if the photos look like they were edited on Paint.
1 13.5- to 14-oz. can coconut milk
1/4 cup Panang curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
1 cup diced bell peppers (red)
1 cup sliced carrots (sliced 1/8-inch thick on an angle)
1 cup bite-size green bean pieces
Fresh Italian or Thai basil leaves, more for garnish
Shake the can of coconut milk. In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the chicken, carrots, green beans, lemongrass pieces, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and continue to simmer until everything is tender and cooked through, about 3 minutes more.
Remove the curry from the heat. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces and ginger slices. Garnish with the basil.