Panang Version 2
photo by Ian Magary
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons canola oil
- 1 lb sliced chicken breast
- 1⁄2 lb shrimp
- 0.25 (4 ounce) can red curry paste
- 1 (14 ounce) can coconut milk
- kaffir lime leaf (sliced)
- Thai basil, chopped
- 1 pinch ground cumin
- 1 pinch ground coriander
- 1 -2 tablespoon fish sauce
- 1 -2 tablespoon crunchy peanut butter
- 1 -2 tablespoon sugar
- 1 -2 bruised thai chili pepper
- 1 cup frozen peas
- 1 cup sliced green pepper
directions
- Place Oil in bottom of Wok.
- Add: Sliced chicken breast meat (1 pkg), 1/4 can Red curry paste (1 - 2 Tablespoons), 1/3 can coconut milk, Kaffir lime leaves (sliced), Pinch of ground cumin, Pinch Ground Corriander.
- 1 - 2 Tbls Fish Sauce (start with one and add more later after everything is combined).
- Cook together until chicken is half done add shrimp (if using).
- Add 1/3 - 2/3 can cocnut milk.
- 1 big spoon crunchy Peanut Butter.
- 1 - 2 Tbls sugar.
- Thai basil chopped.
- Hot Chili to taste (I put one bruised chili pepper, sliced, with the initial ingredients).
- Handful frozen Peas.
- Sliced Green Pepper.
- Cook till thickened serve over steamed Jasmine Rice.
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RECIPE SUBMITTED BY
Ian Magary
Gardnerville
Retired Navy Deepsea Diver (11 yrs) then Explosive Ordnance Disposal (14 yrs). I love to cook, especially with my children! We make some fantastic creations! Married to a wonderful woman, Kimberly Anne Magary and reside in the eastern Sierra Nevada mountains.?