panang chicken curry

I am so bummed 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.

My Personalized Panang Chicken Curry

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.