| Panang Gai ~ Thailand's Panang Gai ~ "Chicken Panang Curry" . * Group 1 ¼ cup Panang Curry Paste (about 2 ounces) 1 tbsp sugar 1 package Coconut Milk Concentrate * Group 2 1½ 2 cups chicken breast, sliced thin into 1½-inch strips (across the grain) 12 oz. Chicken Stock * Group 3 ¼ cup nam pla - Found in Asian stores (click here for explanation) 2 tbsp peanuts, ground (careful not to make peanut butter) 4-5 basil leaves ( Thai ~ use Sweet or Holy basil found in Asian Markets ) ½ tsp red chile, ground (preferably Thai ) or to taste (These can be purchased at an Asian store) These may look somewhat like a serrano, but are much hotter. The picture shows them in their "fresh" stage. You are looking for the dried peppers. If you substitute, use cayenne powder or a few drops of Tobasco (some authenticity will be lost). These are shown close to actual size. 1. Heat a skillet over medium heat. Add group 1. When group 1 starts to boil (about 5 minutes), add group 2, stir to mix well. Cook for about 6-8 minutes, then add group 3. Let simmer for 15-20 minutes and serve. Accompaniment : Jasmine Rice (variations) Serves 2 |
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