Thai Chicken Panang Curry with Veggies and Jasmine Rice

Thai food is magical, and I am certainly no magician. Eating it is fantastic, but cooking it always feels so intimidating. Even thinking of cooking it instills in me a fear of failure. It’s the one food that I religiously eat out because I’ve always convinced myself that I won’t do it justice. Well, friends, I was wrong. This is one time when being wrong is so freaking awesome! I won’t say it was light on ingredients, but it was sooooo worth it.

From the Delicious Daydreams kitchen, I proudly present (drumroll, please) Thai Chicken Panang Curry! Follow me on this fantastic exotic food voyage…it’ll be fun!

For this dish, you’ll need:

1 pound organic chicken thighs, cut into thin strips
3 1/2 cups unsweetened coconut milk
5 kaffir lime leaves
1 garlic clove, sliced
3 teaspoons tamarind paste
1 1/2 tablespoons panang curry paste
1 cup organic yellow onion, julienned
1 cup organic bell pepper, julienned
3 sprigs organic Thai basil
8 ounces button mushrooms, quartered
8 ounces bamboo shoots, sliced
Sea salt
Jasmine rice

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Method (and, by the way, you can use just one big non-stick skillet for this whole thing!):

To begin, and I know this isn’t traditional, but season the chicken with a bit of sea salt, and brown it in a pan over medium-high heat for 3-4 minutes. Use a bit of canola oil for this. Move the chicken around to avoid burning and to ensure it’s browned evenly. After it’s done, set it aside.

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Again, using canola oil and a bit of sea salt, sautée the mushrooms.

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The depth of flavor that comes from sautéing is excellent and well worth the time. When those are done, put them with the cooked chicken.

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Without worrying about wiping out the pan, add 1/2 cup of the coconut milk to the skillet over medium-high heat. Add the curry paste, garlic, and lime leaves to the pan.

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Whisk for about 3 minutes until the curry paste is completely dissolved and the mixture has thickened slightly.

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Next, add the rest of the coconut milk, onion, bell pepper, and basil. Bring this mixture to a boil and cook for about 5 minutes. Then reduce the heat to low-medium.

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Finally, add the bamboo shoots, tamarind paste, basil, sugar, 2 teaspoons of sea salt, and the sautéed chicken and mushrooms.

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Mix all the ingredients through and let simmer for 3-4 minutes until all of the flavors are incorporated. Please feel free to taste and adjust your spice and seasonings as necessary.

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Serve this over steamed jasmine rice. Then throw out your Thai takeout menus. 😉

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