Panang Version 2 Recipes

PANANG CURRY

Steps:

• Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
• Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

PANANG VERSION 2

Steps:

• 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.