Chicken Panang (Curry) - my crack in a pan!

Let me talk to you about Thai food..hmm ...well...let me say let's talk about PANANG Curry. Curries, even though original from India have made their way around many cultures, as many foods have. THANK GOODNESS. Can you imagine not having coffee or chocolate? phew....I can't even think about that!

Panang can be made at home, but why I say? If you can find a good brand...especially if you have a international store near you...I say BUY IT.
Panang is made from red chilies (usually dried), Shallots and Garlic, Lemongrass, Kaffier leave, Suger, Salt and spices..such as Bay leave, Cumin, Cardoman...however..each panang may have been made with just a few other spices...soooooooo
the one I LOVE???  Is a Panang Curry Paste by MAESRI. Authentic and NO PRESERVATIVES or MSG. Yes it is IMPORTED. But you won't believe the price ...a four ounce can is usually about three bucks. But I say...go buy the big can ...14 oz. of love in a can! And hey...we paid six bucks for it...
I will use half of it for my recipes and yes...I got a half can left for the next time I make Panang.
I am crazy about Panang Curry...and I will choose it every single time over a red or green curry. And especially yellow curry (those can just be overpowering to my palate). I like layers upon layers when I am eating a dish. And Panang gives me just that! There is that simmering heat that isn't overwhelming...and ohhh gosh...a touch of sweet comes along....mmmmmmmmm....
You get a creamy texture from the coconut milk and peanut butter...and then this wonderful crips crunch from your veggies.
Before I go into sharing the recipe, let me give you a few of my hmmm tips....
If I have it on hand...I will add lemon grass to the onion and curry paste. And when I am done I will add slivers of Kaffier Leaves along with Basil leaves. It just gives another layer to this wonderful dish.
My other thing about Panang is...I only want to get a HINT of Peanut Butter in my sauce. I prefer my sauce to be towards the coconut with the unmistakalbe hint of Lemongrass...rather than a coconut Peanut Butter taste. However..isn't that the wonderful thing about a recipe? You can adjust as you need to...and even delete or add...
You can use any veggie you like to add to most Thai Curry Dishes. I like it simple. I usually only add red pepper strips and Broccoli florets. The list of veggies are endless of course...but please...don't make me eat baby corn....(yuck..yuck and YUCK!!).
now...I have finished cooking...I have had my bowl of Panang Curry...ohhhhhhhh...and...
please please please...serve this dish with JASMINE RICE. Do not use Basmati! And if you have to use ordinary white grain rice....use COMET Rice. If you are however like me....and moved away from NC..... You may or may not be able to find it in your local grocery stores. I can find it usually at Food Lion and will grab several boxes.
Last but not least..the smell...ohhh THE SMELL...I love the aromas of this dish in the air...not just in my kitchen but my house! I think I would wear this as a perfume! *grin
Enough babbling...let's get to the recipe.
BON APPETIT!!!

Panang Curry Chicken

For every two to three people you need:

2 Tbsp vegetable oil
1/3- 1/2 cup yellow onion, sliced thin
1 large chicken breast, sliced in 1/4 inch thick strips
1 can of coconut milk (brand: Chaokoh)
 4 oz of panang curry paste (brand: Maesri) or to taste. (I usually use about 7 ounces)
1 Tbsp peanut butter (if I double my recipe I do not add more peanut butter)
1 Tbsp sugar (adjust for taste)
1 Tbsp brown sugar (adjust to taste)
1 tsp salt (adjust for taste)
1 cup of frozen broccoli florets
1 red Pepper julienned (or green or a mixture of red/green)
1/4 cup Carrots sliced or julienned or any other veggies you like - the choice is yours
Basil (fresh! a dozen leaves or so)

Multiply for total number of people you need to serve for larger amounts.

Heat a wok or sauce pan to medium heat. Add oil. Saute onions for 3 min.

Add curry paste and cook until you can smell the curry releasing it's oil.
Add peanut butter and mix with curry paste.

Add 1/2 can of coconut milk and heat until bubbling. 

Add chicken.
Lower heat to simmer and leave until chicken is cooked.

Add sugar and salt.
Add second 1/2 of coconut milk.
Increase to medium heat and bring to bubble.
Heat until sauce is thickened. Add veggies and let simmer for about five more minutes.

When vegetables are cooked (slightly crispy), add basil and serve over rice.

NOTES: Both regular Basil or Thai Basil works well with this dish. This dish also is wonderful with a ton of veggies and no meat!
If your sauce gets to thick you can thin it by adding a little water.

And this is what you are going to end up with....and yesss....I have left overs...! Freezes well for up to 3 months. When ready to use, let sauce thaw in fridge and then gently heat up. Voila.