1/3 Cup(s) *** (or 1 whole) chicken breast
3/4 Cup(s) coconut milk, thick
1 Tablespoon(s) or 2 TB Thai panaeng curry paste
1 Tablespoon(s) fish sauce
1 Tablespoon(s) (brown, white, or) palm sugar
1 stemmed kaffir lime leaf
1/4 thinly sliced (garnish) bell pepper
10 holy basil leaves
*** can use medium sliced beef, pork, tofu, or pumpkin
1. Mix curry paste, sugar, and fish sauce together, and set aside. (I use half the sugar, maple syrup actually)
2. Cook the curry paste: Place 1/3 of the thick coconut milk into saucepan and heat over medium until coconut oil starts to separate. (Quick version: fry soy oil and paste until becomes aromatic... but not sure when/how coconut milk comes in.)
3. Add curry paste, fish sauce, and sugar, and continue stirring until curry paste is cooked -- about 1 minute.
4. (If cooking chicken, turn heat to med.) Add chicken, and when it turns white, add remaining 1/2 cup thick coconut milk and kaffir lime leaf. Cook for 2-3 minutes, until chicken is thoroughly cooked.
5. Stir in sweet basil leaves.
6. Remove from heat and serve garnished with shredded kaffir lime leaf, basil, and large red bell pepper.
Thai panaeng curry paste (Chiang Mai) (
Required ) :
1/8 Teaspoon(s) roasted cumin seeds
1/8 Teaspoon(s) peppercorns
1/8 Teaspoon(s) salt
1/2 Teaspoon(s) roasted coriander
1 roasted mace
1 pod cardamom
1 long green roasted (mild) chili
3 *** (or more) dried chili, red
1/2 Teaspoon(s) peeled, chopped galanga root
1/4 Teaspoon(s) minced peel of lime
1/4 Teaspoon(s) shrimp paste
1 Tablespoon(s) shallot
1/2 Tablespoon(s) garlic
1/2 Tablespoon(s) (lower 1/3 only) lemongrass
1 Teaspoon(s) root of cilantro
*** seeds removed, soaked in water for at least 10 minutes, then finely chopped
1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.)
2. Add all remaining ingredients and pound using pestle and mortar until paste is smooth, no lumps. If using a blender, grind dry spices, then combine all in blender with 2 T water, and blend 3-5 minutes (till smooth).
NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.)