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Panang Curry

Prep Time15 minsCook Time15 minsTotal Time30 mins

This recipe from the Akha kitchen was shared by Sister and Chef Jaruwan during a Thai online cooking class. This winter warming curry uses commissary and pantry ingredients. Makes 2 servings

 3 cups Rice, prepared and cooked ahead
 2 tbsp Red Curry paste*sometimes the commissary has Panang curry paste
 1 ½ cups Coconut Milk (divided 1/2 cup and 1 cup)
 1 lb Chicken or Pork or Tofu (very very thinly sliced)This is your choice of protein
 ½ lb Red Pepper or Zucchini or Snap peas or eggplant (very thinly sliced, or cubed very small)This is your choice of vegetable, can be a mix of veggies too
 1 cup Water
 2 tsp White Sugar
 2 tsp Fish Sauce
 2 Kaffir Lime Leaves (2 fresh or 4 dried)Can you also use 1/4 tsp lime zest if you do not have lime leaves
 ½ cup Basil (fresh)
 1- 5 Chilies, fresh or driedThese can be Thai chilies, red pepper flakes - depends on your personal spice level
1

Add 1/2 cup Coconut Milk and Red Curry Paste to a pot on HIGH heat.
Stir together for about 3 minutes.

2

Add the cup of water and vegetables. Bring to a boil for about 3 minutes.

3

Add 1 cup Coconut Milk, add your protein (chicken, pork, etc), sugar, fish sauce, lime leaves and chilies.
Mix quickly. This cooks very fast, be careful not to overcook your chicken or protein. Probably about 3 - 5 minutes.

4

Add the fresh basil leaves. Stir and remove from heat.

5

Serve with your rice.

Nutrition Facts

0 servings

Serving size