Simple Panang Curry Recipe

Panang Curry

YOU WILL NEED: a medium size pot to large pot (Can hold up to 10 cups) or a large wok, rice cooker, blender, cutting board, sharp knife, prep bowls, and measuring cup & spoons

Servings: 4-6

Ingredients:

2.5 cups sweet rice

1.5 cup jasmine rice

1 can baby corn - full size baby corn

1 can bamboo shoots - slices

1 bag of shelled edamame
2 dozen snow peas

1lb cube of protein (Chicken/pork/shrimp/tofu/combination - your choice)

** This is the secret ingredient. For full of flavor in your mouth, you will need to pan fried the    protein of your choice prior to putting in the curry and sprinkle the protein with 2 teaspoon of garlic salt.  

1/4 oil (Olive/peanut/canola/vegetable - your choice)

2 cloves of garlic

1 medium onion - thick slice

2 hipping spoons Thai Panang Curry Paste (This is where the spiciness comes from)

1 can coconut milk

2 table spoon soy sauce

2 teaspoons sugar

1/4 cup peanut butter (Creamy/chunky)

Alternative vegetable options:

Bell Peppers		Potatoes (1/2") cubes)		Water chestnuts (halved)
Carrots		Egg Plants		Green Beans
Sugar Peas		Snow Peas		Basil Leaves

Step 1  Cooking your sticky rice: Combine and wash the rice in the rice cooker pot until the water comes out of the pot clear. Using your index finger as a guide, fill the pot with water until it reaches the first crease in your finger. Set rice cooker.

Step 2  Open the baby corn and bamboo shoots cans.  Rinse the baby corn and bamboo shoots while it's still in the can.  Cut the baby corn in half and set aside a bowl.

Step 3  Cut open the peeled edamame bag.  Rinse the edamame while it's still in the bag .  Wash the snow peas and set edamame and snow peas aside with the baby corn and bamboo shoots.

Step 4  Cut the onion and protein of your choice in 1/2 cubes or thin slices.  Heat up the pot/wok on medium heat with oil.  Crush the garlic with your knife and put it into the pot/wok.  Once the garlic turns a little brown add onion and the protein. Pan fry until the protein looks cooked.  Set the pot aside (off of the hot burner).

Step 5  In the blinder, add Thai Panang Curry Paste, coconut milk, soy sauce, sugar, and peanut butter.  Blend for a few minutes, until it's nice and smooth.

Step 6  Put the pot/wok back on the burner on medium heat.  Add the baby corn, bamboo shoots, and edamame.  Stir the pot/wok occasionally for 4 minutes.  Add smooth mixture from the blender into the pot/wok.  Stir occasionally until it comes to a boil. 

Step 7  Transfer the curry to a serving bowl and garnish with the sliced kaffir or spinach leaves if you desire. Transfer the rice to a serving bowl.

Step 8  Enjoy your simple Panang Curry :)

Panang Curry Paste

Bamboo Shoots - Sliced

Shelled Edamame

Baby Corn

Kaffir (lime leaf)