Thai Panang Red Curry

David and I were lucky to be able to visit Thailand for our honeymoon. We ate curries for 2 weeks straight and fell in love with the “so hot your upper lip sweats, eyes water, and stomach burns for hours” spicy flavors so much that I have recreated one of our favorite dishes – a panang curry.

Panang curry is a slightly sweeter red curry. The recipe below has a coconut broth base, chicken and vegetables, extra chilis (for some heat), and is served over fluffy steamed rice.

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You can easily switch out the vegetables in this recipe for whatever you have on hand, or make it vegetarian by skipping chicken or substituting tofu.

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INGREDIENTS:

1 can coconut milk (14 oz.)
1/2 cup water
1 jar Thai red curry paste (4 oz.)
8-10 kaffir lime leaves
1 tablespoon lemongrass paste (or dried)
3 garlic cloves
4-5 Thai chilis
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons fish sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 onion, sliced
3 bell peppers, sliced
2 carrots, chopped
6 chicken thighs
1/2 cup fresh Thai basil
1/4 cup fresh cilantro
steamed rice

DIRECTIONS:

1. Over low heat, add all ingredients from coconut milk through brown sugar to a large skillet and stir together. I use a coated cast iron skillet, but anything will work. Bring to a low boil.
2. Add vegetables and return to a low boil. Meanwhile, chop the chicken into bite size pieces.
3. Add the chicken, and bring back to a low boil. Cook for 10 – 20 minutes until chicken is cooked through and broth has thickened slightly.
4. Remove from heat. Stir in fresh basil and cilantro. Serve over steamed rice.

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