Panang Curry ๐Ÿ“

Adapted from the Wandercooks spice paste and Errenโ€™s Kitchen chicken curry recipe by Hannah

SPICE PASTE

2 star anise
10 whole cloves
1 cinnamon stick
1 tbsp black peppercorn
10 cardamom pods, shells removed
3 tsp coriander seed
2 tsp cumin seed
โ€ข Gently toast, starting with the largest
โ€ข Grind in spice grinder

3 lemongrass stalks
1โ€ galangal
2 tsp lime zest
10 Thai chilis, seeds removed ๐ŸŒถ
10 tbsp salted roasted peanuts
5 Chinese shallots
10 cloves garlic

INGREDIENTS

2 lbs chicken breast, cut in strips ๐Ÿ“
ยผ cup curry paste
6 tbsp vegetable oil
1 onion, sliced into ( shape
1 bell pepper, sliced
2 clove garlic, minced
1 tbsp ginger paste
1 cup curry paste
2 tbsp brown sugar
2 cans coconut milk
1 tbsp chili garlic paste
1 tbsp lime zest
ยฝ lime, juiced
2 kaffir lime leaves
handful fresh Thai basil
salt, to taste


DIRECTIONS

  • Spice paste: Use food processor to blend all wet ingredients, then add ground toasted spices

  • Marinate chicken breast in ยผ cup curry paste for 2โ€“4 hours, if possible
    (If you did not think ahead, simply season with salt and garlic powder.)

  • Heat 2 tbsp oil in wok on high heat and lightly salt chicken (if using marinated chicken)

  • Sear chicken as quickly as possible and remove

  • Add 2 tbsp oil to wok and cook onion until starting to caramelize, then add bell pepper; sear

  • Add minced garlic and ginger paste. Stir fry about 30 sec. then remove vegetables from wok.

  • Reduce heat to medium. Add 2 tbsp oil to wok and gently fry spice paste for about 30 sec, then add chicken back in. Stir fry until spice paste is fragrant.

  • Add brown sugar, coconut milk, chili garlic paste, lime zest/juice/leaves, and Thai basil. Combine and bring to boil.

  • Add reserved vegetables back into the wok, stirring to combine. Reduce to simmer.

  • Simmer at least 10 min.

  • Taste and add salt as needed. Serve with jasmine rice.

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