This is very easy to make (left out the lime leaves since I didn't have any). Whenever I cook this kind of curry it takes me back to my last trip to Kuala Lumpur ... I also cut the stock back to 1 cup and even at that it was a bit thin. Served it in bowls over jasmine rice to soak up all that good flavor!
Gaeng Panang Gai (Panang Chicken Curry)
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam. This recipe first appeared in our April 2012 issue along with Jonathan Gold's story Hot, Sour, Sweet, Bitter, Hot.
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Credit: Todd Coleman
INGREDIENTS
2 cups coconut milk¼ cup Panang curry paste (available at Indian Foods Company)
1½ lbs. boneless skinless chicken breasts, cut crosswise into ¼″-thick slices
3 tbsp. fish sauce (available at Pacific Rim Gourmet)
2 tbsp. dark-brown sugar
2 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
4 kaffir lime leaves, sliced thin (available at Grocery Thai)
4 sprigs basil, to garnish
Cooked jasmine rice, to serve
INSTRUCTIONS
Bring coconut milk and curry paste to a steady simmer in a 4-qt. saucepan over medium-high heat; cook, stirring, until oil begins to separate, about 12 minutes. Add chicken; cook, stirring, until cooked through, about 5 minutes. Add stock, fish sauce, and sugar; bring to a boil. Remove from heat; season with salt and pepper. Ladle chicken and sauce into bowls; garnish with lime leaves and basil, and serve with rice.Ratings & Reviews (1)
Gaeng Panang Gai (Panang Chicken Curry)
Reviewed by dafoxfl on
.
This is very easy to make (left out the lime leaves since I didn't have any). Whenever I cook this kind of curry it takes me back to my last trip to Kuala Lumpur ... I also cut the stock back to 1 cup and even at that it was a bit thin. Served it in bowls over jasmine rice to soak up all that good flavor!
Rating: 5
 Recipe - Saveur.com){kind=link}