Thai Panang Chicken Curry


2-3 lbs boneless skinless chicken cut into chunks
1-2 large handfuls of chopped vegetables cut into chunks. I use broccoli, peas, red and
green pepper, mustard greens or spinach – whatever is on hand
2 cans of 13 ounces each of coconut milk
5 cloves fresh garlic, peeled and chopped
½ of a 4 ounce can of Panang curry paste. I use Maesri brand.
2 tablespoons Thai fish sauce
1-2 tablespoons sugar to taste
2-3 tablespoons peanut butter to taste
Thai holy basil leaves for garnish (optional)

Warm the coconut milk in a large pot or wok, but do not let it boil because it will scald. Add
the curry paste and the garlic and stir it while it simmers until the oil in the paste starts to
separate out and forms a thin film on top of the simmering coconut milk. The film will be reddish
colored. Still, do not let it boil furiously.

Add the chicken and simmer until the chicken is just about done. This will take 5-10
minutes depending on how hot you have simmered the coconut milk. Do not overcook the
chicken at this point because there are other ingredients to add and cook further.

Add the sugar, peanut butter and fish sauce and simmer for 5 minutes.

Add all of the vegetables and simmer them until they are done to your liking. I don’t cook
mine long because I like my vegetables crispy – about 2 or three minutes.

Just before serving, toss in half of the optional basil leaves and save the rest of the basil
leaves to toss on the finished dish as a garnish.

Serve over rice and enjoy!