Panang Chicken Curry (Gaeng Panang Gai)
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.
Yield: serves 4-6
- 2 cups coconut milk
- <sup>1</sup>⁄<sub>4</sub> cup Panang curry paste (available at <a href="http://store.indianfoodsco.com">Indian Foods Company </a>)
- 1 <sup>1</sup>⁄<sub>2</sub> lb. boneless skinless chicken breasts, cut crosswise into 1/4″-thick slices
- 3 tbsp. fish sauce (available at <a href="http://pacificrimgourmet.com">Pacific Rim Gourmet</a>)
- 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 <a href="http://grocerythai.com">Grocery Thai</a>)
- 4 sprigs basil, to garnish
- Cooked jasmine rice, to serve
- 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.
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