Thai curry isn’t something I thought I’d ever make myself, but since we left our favorite Thai restaurant behind and miss their Panang curry most of all, I found myself wondering if I could make it at home…! I found this recipe from Tastes Better than Scratch and figured it was worth a try. I ordered the curry paste from Amazon (it’s essential for the authentic flavor), found the Thai basil at my local grocery store, and everything else I had on hand. As you might guess since I’m sharing it here, this recipe was a success! It’s a truly delicious Panang curry.

I used thinly sliced chicken breast but you could try it with shrimp (or another meat like pork or beef). Full-fat coconut milk is best for the richest flavor, but I’m guessing it would still be great with one can of light coconut milk (though I wouldn’t go for two). The full amount of curry paste listed make a medium spicy dish. It was just right for my husband and I, but almost too hot for my kids. Reduce the curry paste if you want it mild. And this curry could be made a day or two ahead and refrigerated until ready to heat and serve. I would cook the rice just before eating though because reheated rice is never as good.

Panang Curry

INGREDIENTS

1 Tbsp. oil
2 Tbsp. Panang curry paste
1 Tbsp. peanut butter
2 lbs. chicken breast, cut into thin slices
1 small onion, sliced
2 bell peppers, thinly sliced (I used red and yellow)
2 tsp. freshly grated ginger
4 garlic cloves , minced
2 14-oz. cans full-fat coconut milk
2 tsp. cornstarch
1/4 cup light brown sugar, packed
1 Tbsp. fish sauce
1 Tbsp. lime juice + pinch lime zest
salt and freshly ground black pepper, to taste
handful Thai basil leaves, roughly chopped
hot cooked jasmine rice

DIRECTIONS

1. Heat oil over medium-high heat in a (very) large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Stir in sugar, fish sauce, lime juice/zest, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
5. Serve over hot cooked rice.

Adapted from Tastes Better from Scratch