Chicken and Peanut Curry
Gaeng Panang Gai
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3 tablespoons vegetable oil |
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3 tablespoons Panang or Red curry paste |
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2 cups coconut milk |
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1 lb chicken breasts cut into bite-sized pieces |
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2 tablespoons sugar |
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2 tablespoons fish sauce |
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4 Kaffir lime leaves, scored or cut in very, very
thin strips |
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3 1/2 oz roasted peanuts blended to a paste with |
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3 tablespoons coconut milk |
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pinch cumin, coriander, or salt |
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2 tablespoons fresh chopped basil leaves (or to
taste) |
Heat oil in a wok over medium heat.
Add curry paste and stir-fry.
Add 1/2 cup coconut milk. Turn heat to low.
Add chicken and stir slowly until curry paste is blended well and flavors
combine.
Add another cup coconut milk.
Stir in sugar, fish sauce, and lime leaves.
Bring sauce to a boil. Simmer for a few minutes.
Stir in peanut-coconut milk paste.
Add remaining coconut milk.
Check taste. The curry should be sweet, spicy and a little salty.
If necessary, add a little more sugar, cumin, coriander, or salt.
Garnish with basil leaves. Serve with rice.
Serves 4
Gaeng Panang curries should be a golden red with oily
patterns on the surface. The sauce should be about half as thick as satay
sauce, which is why the dish is often called ‘dry’ chicken curry.
Adapted from Thai Cooking Class, Miller & Lake,
p.73
This can be used as a dipping sauce for spring rolls
and satays,
and it can be mixed with noodles or other dishes.