Panang Curry (Thai-ish) w/ Peanut Butter

This recipe is an adaption of various recipes and a little trial and error. I kept attempting to recreate the panang curry from my favorite Thai restaurants, but with no luck. Then I paid extra careful attention and noticed that the smooth creamy flavor we attribute to the coconut is really a sweet peanut flavor.

Being the busy city-girl that I am, instead of making the peanut paste , figuring out what cane sugar even is,  and how much to add, I substituted these ingredients with Jiff and brown sugar. Let me tell you, no one can tell that peanuts, much less peanut butter, are ingredients – they simply taste that smooth and creamy “coconut” flavor that we all love.

​INGREDIENTS:

Curry Sauce/Base

Curry paste - 1-1 1/2 Tbs.

Canned coconut milk – 2 cans (have 1 extra can on hand)

Creamy peanut butter 2 Tbs.

Fish sauce - 3 shakes (about 1 tsp.)

Coconut extract – 1 tsp.

Brown sugar (about 1 Tbs. but add this to taste once other ingredients are combined and boiling)

Soy sauce about 2 tsp. But add this to taste, and remember people can add more soy once served)

TIP: If your sauce gets too spicy, salty, sweet or bland do the following to balance the taste:
If too spicy – add more coconut milk
If too sweet – add soy sauce
If too salty – add brown sugar
If coconut is too faint (if it doesn’t taste smooth and creamy) -  add more peanut butter

Curry Contents:   

2-3 Chicken breasts sliced thinly (cut strips using butterfly technique)

1 can sliced water chestnuts

1 can Asian baby corn (cut in half)

1 can sliced bamboo shoots

1 red/yellow or orange pepper sliced lengthwise and cut in half

 

Serve With:

Jasmine rice (start your rice before you begin your curry as it takes about 20 min to cook).

GET COOKIN’:

Combine all sauce ingredients in a pan and bring to boil. Taste your base and get it to the desired flavor and texture. It should be creamy, smooth, sweet and a little spicy (or a lot – if you’re up to it).

Add all canned ingredients, peppers and chicken. Let boil, stirring often until chicken is cooked (usually 3-5 minutes).

Serve over jasmine rice and add extra soy sauce to-taste. Great with chili paste for an extra kick. 

 

ENJOY:

Serves 6

* Pics and videos coming soon! 

Add soy sauce to-taste after served - Asian salt!