Panang Curry ๐
Adapted from the Wandercooks spice paste and Errenโs 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
โข Gently toast, starting with the largest
โข Grind in spice grinder
3 lemongrass stalks
1โ galangal
2 tsp lime zest
10 Thai chilis, seeds removed ๐ถ
10 tbsp salted roasted peanuts
5 Chinese shallots
10 cloves garlic
INGREDIENTS
2 lbs chicken breast, cut in strips ๐
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 2โ4 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.