Panang Curry

A couple of months ago I hardly knew what curry was, now I’m blogging about how to make it. Ain’t life funny? A recent writing assignment took me to far-flung corners of my city that I hardly knew existed. I was introduced to the complex, spicy, creamy flavors of Thai food and I fell in love…head over heels.

Now I realize my recent obsession is way behind the rest of the world. I tried Thai cuisine nearly 10 years ago but wrote it off because of a disdain for coconut milk. Thankfully, tastes change. After almost a year without dairy, anything I can eat that’s described as “creamy” simply knocks my socks off.

The dish that really made my skirt fly up was a saucy little number called Panang Curry. I just couldn’t get it out of my head. So a little googling turned up a recipe, and, after a lot of experimenting I had something similar to what I ate in the restaurant. Now I must share it with you because even though it sounds terribly exotic and intimidating, it’s actually very simple to make.

And like any recipe in my kitchen, it’s flexible. You’ll see what I mean in a bit… Let’s just say after a virus hit our house like the bubonic plague I wasn’t feeling top-notch when I made this dish.

You start by sauteeing chicken in the pan. Shocking, right?

Then you add the savory stuff: shallots, garlic, and ginger.

Let it sizzle until shallots are tender.

 Then add peanut butter, turmeric, cumin and chili paste.

Now I didn’t have cumin (it’s still a mystery as to where it is) and my peanut butter was running low so I only used about half of what it called for. It was still yummy. Also, it called for two teaspoons of turmeric, which I measured in meticulous fashion.

I love eyeballing measurements in my hand. Makes me feel gutsy and a little daring.

That probably means I need to get out of the house more, but let’s just get back to the dish.

Next you whisk in water, coconut milk, lime juice and brown sugar. You only use half a can of coconut milk, but freeze the rest for another time.

Now if you were holding true to authentic Thai cuisine, you’d use kaffir lime leaves. But if you’re fresh out of kaffir lime leaves, or if you’ve never heard of them and wouldn’t know them if they walked in and tapped you on the shoulder, you can substitute with lime juice and grated lime peel. Or, if you’re a real a stickler like me, you could use this…

I know, I shudder every time I use this stuff but sometimes a girl’s gotta improvise, right?

Anyway, now that you have a lovely sauce, you add the chopped carrots and bell pepper. Or, if you’re fresh out of bell pepper like I was, just use carrots.

Once the veggies are tender you’re good to go. And, as if this dish weren’t easy enough, the sauce can be made up to three days ahead. So take a walk on the wild side and try this dish soon…your taste buds will thank you.

Here’s the handy-dandy printable version (highlight it and right click to print the selection):

Panang Curry

• 1 1/2 Tbsp olive oil
• 2 boneless, skinless chicken breasts, chopped
• 1/2 cup finely chopped shallots
• 2 Tbsp finely grated, peeled ginger
• 4 tsp diced garlic
• 1/4 cup crunchy peanut butter
• 2 tsp turmeric
• 1 tsp cumin
• 2 tsp hot chili paste (or less according to heat preference, I recommend sambal oelek)
• 1 cup water
• Half a can of coconut milk (I used 14 ounce can, shake well before opening)
• 3 kaffir lime leaves or 3 Tbsp fresh lime juice and 1 1/2 tsp grated lime peel
• 1 Tbsp brown sugar
• 2-3 medium sized carrots, peeled and sliced
• 1 large red bell pepper, chopped

Heat oil in large skillet over medium-high heat. Add chicken and cook until just browned, about 5 minutes. Add shallots, garlic and ginger and cook until shallots are tender, about 3 minutes. Add peanut butter, turmeric, cumin and chili paste. Stir until fragrant, 1 minute. Whisk in water, then coconut milk, lime and brown sugar. Bring to a simmer. Add carrots and bell pepper and simmer over medium heat until tender, about 20 minutes. Adjust heat to medium low if curry begins to boil and stir occasionally. Season to taste with salt. Serve warm over rice.

Can be made three days ahead. Cool slightly, cover and refrigerate. Rewarm over medium heat before serving.

Thai Chicken Wraps

Don’t you just hate it when life gets in the way of good intentions? I’ve wanted to post, I’ve meant to post, but it’s deadline week at the magazine and, well, life happened.  So, I apologize for being such a slack blogger lately, but I have been cooking some might tasty things, and I hope to make it up to you with this post.  Get excited…it’s going to be good.  In fact, it’s really two recipes in one.

It all starts with the peanut dressing, which is just peanut butter, fresh lime juice, brown sugar, vegetable oil and chili powder. 

From here, you have two options: salad or wraps.  A salad hardly warrants a “recipe,” but for the curious, I used grilled chicken, dried cranberries, toasted walnuts, celery, carrots, purple onion and cucumber.  Of course, you can use whatever you have in the drawer, thus the beauty of salad night! You can also thin the dressing with a touch of water if you please, which I didn’t do.

But, if you’re looking for something more adventurous, I’d go with the wrap.  To start, chop some carrots into cute little match sticks like so.

Of course, this is optional.  Feel free to cut as little coins or chunks or use them whole.  Heck, go buy the shredded stuff if you’re really feeling sassy.

Next, just saute or grill* some chicken (I marinate in Italian dressing first), tear up some cilantro and layer on a tortilla with the dressing.

*If you’ve never grilled before, make this your summer to try it – it’s insanely easy.  Have someone show you how to light a gas grill first (again, very easy) then cook the chicken on medium high heat for about 8 minutes each side.

Voila!  You now have a new favorite on your hands.  Enjoy!

Thai Chicken Wraps:

Peanut Dressing (enough for four wraps):

• 3 tablespoons smooth peanut butter
• Juice from 1 to 1-1/2 limes
• 2 tablespoons light brown sugar
• 2 tablespoons canola or vegetable oil
• 1 teaspoon chili powder

Chicken wraps:

• 4 Flour tortillas, quesadilla size
• 4 regular-sized carrots
• 1-1/2 cups cilantro, torn
• 2-3 chicken breasts
• Italian dressing

Marinate chicken in Italian dressing for at least half an hour. Grill on medium high heat for about 8 minutes each side.  Slice and set aside.

Slice carrots lengthways into match sticks.  Layer chicken, carrots, cilantro and peanut dressing.  Wrap and enjoy!