Panang Chicken

1 Cup Chicken, Cut into Bite Sized pieces (or any other meat)
1/2 Cup Coconut Milk
1 Tablespoon Chopped Garlic
3 Tablespoons Penang Curry Paste
2 Tablespoons Fish Sauce
Sugar to Taste
3 Kaffir Lime Leaves, Shredded
15 Leaves Fresh Thai Basil, Shredded

Place a wok over medium high heat, and warm the coconut milk, but don’t let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik

Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

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