This Thai Panang Chicken Curry recipe is a keeper! It is a great beginner recipe for those who don’t have a lot of experience with Thai cooking, like me. (I do, however, have a LOT of experience eating Thai food).
I learned how to make this recipe at a fundraiser called ‘New York State of Mind’, at the New York Wine & Culinary Center, courtesy of my friend Sharon. (Thank you Sharon, for inviting me!). The fundraiser featured recipes which use mainly New York State ingredients. All of the ingredients in this recipe are from New York State, except the curry paste and the coconut milk. Watch for a future post all about the incredible food, wine and generosity of the patrons at the ‘New York State of Mind’ gala.
1 lb. chicken breasts, medium dice
1/2 cup blue potatoes, medium dice (skin on)
1/2 cup onion, small dice
1/2 cup carrot, small dice
1/2 bell pepper, Julienne strip
1/4 cup panang curry paste
1 cup coconut milk
1/4 cup scallion, bias cut (for garnish)
- In a medium saucepan over medium heat, saute onions until lightly browned.
- Add curry paste and coconut milk.
- Add chicken and remaining ingredients to sauce pot.
- Cover and simmer until chicken and vegetables are cooked.
- Serve over rice, garnish with scallion, if desired.
Food Mingle Blog Alternatives and Substitutions:
- Adjust the amount of curry to your liking – I found the indicated amount just right for moderate tastes.
- Substitute red potatoes for blue potatoes if you do not have the blue variety.
- “Jullienne cut” means to cut on a bias or sharp angle. This increases the surface size of the slice, thus decreasing the cooking time.
Yield: 3-4 servings
Source: Chef Jeffory McLean of the New York Wine and Culinary Center, Canandaigua, New York, class title: New York State of Mind, www.nywcc.com