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



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.

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

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.

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.

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

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.

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

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.

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



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