I love curry, that’s all there is to it. I can’t tell you exactly when I fell in love with this Southeast Asian dish, however I can tell you that if you love cuisine with a great balance of flavor, that is highly fragrant with fresh vegetables in addition to being spicy, than Thai food is for you. I have a high tolerance for spicy food and it never fails for Thai dishes to meet my needs.
Extraordinary is what happens when coconut milk meets green curry. I hunger for this type of curry often whenever I’m in a Thai food state of mind. This time I decided I wanted to step out of the green comfort zone and make a tradition Thai dish at home using red also known as Panang curry. Red curries have a tendency to be stronger in heat and reduced in sweetness than yellow and green curries. You can include any protein you want, traditionally chicken is the way to go when getting Panang personally I prefer pork. This dish has a great balance of sweet to spicy ratio and its one of my favorite foods to eat. It’s simple to make and quick. The aroma that evaporates throughout my house while I’m cooking keeps me salivating and anxious to eat. I recommend you try this recipe.
-1 Cup coconut milk
-1 Cup chicken stock
-1 Small yellow onion, julienne
-1 Each yellow, red, orange sweet pepper, julienne
-3 Each button mushrooms, sliced thin
-1 Cup jasmine rice
-2 Each garlic cloves, chopped
-1 Tablespoon olive oil
-1 Bunch of basil, torn
-1 Each dried chili pepper
-Chicken or pork, quantity is up to you, cut up small
-1 Tablespoon red (panang) curry
Method of Prep:
-In a large sauce pot heat olive oil and add in garlic. Sauté until light brown then add in vegetables and sauté until translucent.
-While vegetables are cooking, in a separate pot add in water and rice, cover and cook on medium heat. Bring to a boil, lower heat and continue to cook uncovered another 5 minutes stirring often making sure not to overcook rice or burn the bottom on pot.
-Once Vegetables are ready, add in red curry and stir.
-Add in Chicken stock to deglaze.
-Add in coconut milk and chili pepper. Bring to a simmer and cook for 30 minutes.
-Once rice is ready, set aside and keep covered.
-Cut up Protein in small chunks and cook.
-Add in pork or chicken to curry liquid prior to serving.
-After 30 minutes pour desired amount of curry over a small bowl of rice. Garnish with basil leaves at the end.