panang curry

Back when I was cooking through Everyday Food Fresh Flavour Fast we tried the Steamed Eggplant and Mushrooms with Peanut Sauce. I remember tasting the sauce and finding it similar to my favourite Thai restaurant dinner of Panang Curry. We've attempted to make Panang Curry at home in the past with ingredients from the Thai supermarket which included kaffir lime leaves and fish sauce, but it might have just been too authentic because it just wasn't to our tastes. This past weekend being so rainy and cold was ideal for spending leisurely time having fun in the kitchen. So I decided to do my best to recreate Panang Chicken Curry. My goodness, it's so creamy and rich it really turned out delicious. We all loved it and I know we'll be eating this all fall & winter.

Panang Curry

3 tablespoons smooth peanut butter

3 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons finely grated, peeled, fresh ginger

1 to 2 tablespoons light-brown sugar

salt to taste

8 chicken thighs, cut into large chunks

1 can coconut milk

3 tbsp Thai red curry paste

4 scallions, cut into 2-inch lengths and thinly sliced lengthwise

1 cup cooked rice (for serving, optional)

Whisk peanut butter, rice vinegar, soy sauce, grated ginger, brown sugar and salt and set aside. 

Cook chicken thighs in a large non-stick skillet with 1 tablespoon vegetable oil. Once cooked through remove from pan and set aside. Heat coconut in skillet until heated through. Add curry paste until fully incorporated. Add peanut butter mixture to pan and mix until combined. Add chicken just to reheat through. 

Serve over rice with scallion for garnish. We didn't do it here, but chopped peanuts would also be a nice garnish as well.