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The Thai Panang Curry Recipe

The panang curry is a dry type of curry, meaning the curry paste is used to directly give its taste and color to the meat or chicken and the vegetables, as opposed to a traditional curry where your chicken sits in a thick and spicy sauce. This curry can be hot but it isn't as hot as other thai chicken curries. The art of preparing a good panang chicken curry starts with a good panang paste...

A plate of panag curry with thai jasmine rice

Ingredients (for four guests):

* 1 lb. boneless chicken breasts or thighs, cubed
* 2-3 tablespoons panang curry paste
* 1/2 cup crushed and roasted peanuts
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons thai fish sauce
* 2 cups coconut milk
* 3 tablespoons coconut cream
* 1 1/2 teaspoons brown sugar
* 2 tablespoons vegetable oil
* 4 bergamot leaves minced very, very finely (substitute with minth)
* 1 pinch ground cumin
* 2 tablespoons chopped thai basil leaves
* 2 red thai peppers, finely chopped
* pepper + salt


1) To begin, heat the oil in a wok or skillet over medium heat. Add the curry paste and stir until the curry paste exudes its flavorful aromas; mix in the thai peppers.

2) Add 1 cup coconut milk, stir and reduce heat.

3) Add chicken and simmer gently for ten minutes, then add the remaining coconut milk and mix to a smooth texture sauce.

4) Add the sugar, cumin, fish sauce, pepper and bergamot leaves. Increase the heat and cook two more minutes; add the peanuts, thai basil leaves and coconut cream.

Garnish each plate of your Panang chicken curry with some fresh cilantro, serve with some basmati rice... enjoy your meal!