Thai Red Panang

Thai Red Panang

5 T Panang Curry Paste

2 t cooling oil

4 C coconut milk

2 lbs of chicken cut

2 T sugar

2 T Fish sauce or Oyster sauce

6 Kaffir Lime leaves

2 Red Thai Chile peppers, or other red peppers

1/4 C Basil (Lemon Basil works well here)

Fry curry paste in oil until it releases its fragrance. Stir in Coconut milk and boil, add chicken and cook through. Stir in sugar, fish sauce and lime leaves. Stir in basil last and use basil for garnish. I like to make this dish vegetarian, by only using lots of stir fry vegetables . Select from red bells, snap peas, edamame, bamboo shoots, green beans, squash, broccoli, or any other of your choice. Just stir fry the vegs first a little  to soften. Also this is a great dish to add Tofu. Just dice the tofu, and fry to give it some texture.

There are some ready made red curries and panang sauces on the market. This makes it real easy. Just stir fry and add! Viola! Happy Cooking! Keep in mind that the products below are sold by the case, but at least you know what the product looks like to purchase in the market. Case purchases are probably for Hotels or restaurants.

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