This is a recipe for Panang Curry (chicken or shrimp), similar to what I used to eat almost every week at the Thai Pepper restaurant in Coral Springs, Florida, when I lived there (1994-1996). Panang (or Penang) is a Malaysian island in the Malacca Strait, off the Malay Peninsula.
- 900 grams (2 lbs) white chicken meat, cleaned and sliced in long flat strips
- Alternatively: 900 grams (2 lbs) large shrimp, cleaned and deveined
- 1 liter (4 cups) coconut milk of coconut milk (55% coconut)
- This is 2 large size cans (560 ml = 19 fl. oz.)
- I use Aroy-D brand. Note that all major brands have 2 or 3 kinds of coconut milk. I use unsweetened "cooking" milk, rather than "dessert" milk with sugar. This is not critical.
- 4 teaspoons kafir lime leaves, shredded
- This is sold in small jars with water. Do not use dry leaves!
- 4 teaspoons red panang curry paste
- 4 tablespoons sugar
- 3 tablespoons fish sauce
- 1-2 bell peppers (paprikas), cored and sliced into strips
- 3 bay leaves
- Optional: some green beans
- Optional: some chunky peanut butter
EQUIPMENT & SUPPLIES
- Wok or large frying pan
- Vegetable oil (for frying)
PREPARATION / DIRECTIONS
- Place wok or frying pan on medium heat
- Add 4 tablespoons vegetable oil and 3 tablespoons of coconut milk, and bring to a boil
- Add the curry paste and cook until it is fragrant and some oil surfaces
- Add the chicken pieces (or the cleaned shrimp) and bell pepper strips
- When the chicken is blanched, add the remaining coconut milk
- Season with sugar and fish sauce
- When the curry comes to a boil, add the kafir lime leaves
SERVING & GARNISH SUGGESTIONS
- Serve with basmati rice
©1987-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.