Panang curry is our favorite Thai dish. It's a milder curry that is made with coconut milk, so it ends up being on the sweeter side (which is, of course, why it's up my alley). Much to our surprise, this ended up being such an easy meal to put together. The hardest part is finding Panang curry paste. Our local grocer didn't carry this type of curry, so we were forced to find the nearest Asian market.
All-in-all, this was a delicious meal. It was easy to put together and I like how you can make it your own by adding your own choice of meat and vegetables. We did chicken with peppers and snow peas. Other variations include tofu, beef, or shrimp for meat, and corn, mushrooms, or carrots for veggies.
Unfortunately, we didn't end up using a specific recipe for this meal, but rather threw a few different recipes that we researched into one. This is my best guess at what we threw in the pan:
Three chicken breasts cut up into bite-sized chunks
One red pepper cut into slivers
One green pepper cut into slivers
Half a white onion
One 14 oz can of coconut milk
One 6 oz can of Panang curry paste
1 big spoonful Peanut butter
2 Tablespoons Garlic
2 Tablespoons Chicken Stock
Start cooking the rice.
Season the the chicken breast with salt, pepper, and cayenne pepper and cook.
Take the chicken out of the pan. In that same pan, saute the garlic and onion for about 1 minute. Add the entire contents of the curry paste. Add half of the coconut milk. Stir in the peanut butter. Season with cayenne pepper. Stir in the chicken stock. Stir in the rest of the coconut milk. Simmer for two minutes. Add the vegetables and let simmer for another two minutes or so. Stir in the basil.
Serve over cooked white rice.