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
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.