Chicken Panang Curry

I love Thai Food! I could seriously eat it once (okay, let's be serious, three times) a week and not get tired of it! When I first found out that I was going to be moving up to the North Country, I looked up to see if there were any Thai restaurants near by, and sadly there were none. What is a Thai food loving gal supposed to do? I guess make her own!

Luckily, one of my dearest friends last year, Kira, sent me this Thai cookbook so whenever I am in need of a Thai Fix, I can just whip up some of my own Green Curry Paste or Pad Thai! 

Last night I decided with a little counsulation from the cookbook above, and this already made Panang Curry Paste I had picked up in Northern VA at an Asian Supermarket to whip up some Panang Curry!

By no means is this an authentic Thai recipe, and I am sure by adding some peanut butter and brown sugar to the sauce, will make some people cringe, but I sort of like my panang curry with a little bit more of a peanut-y taste. I also tried to adapt the recipe from the cookbook and the paste container to only make enough for two servings.  Even though I did say earlier I could eat Thai food three times a week, I don't know about eating the exact same Thai dish for three days straight....that could get boring! Feel free to mix up the amounts of curry paste depending on how spicy or non-spicy you like your food, as well as you could leave out the peanut butter and/or the brown sugar.

Chicken Panang Curry (2-3 Servings)

1 Can- 14 oz. Light Coconut Milk

3 T. Panang Curry Paste (I recommend the brand above, but that is the only one I have ever tried)

2 T. Peanut Butter

1 T. Brown Sugar

3/4 lb. Boneless Chicken Breasts (I used about 1.5 chicken breasts) sliced very thin

1/2 Red Bell Pepper sliced very thin

To make the Panang Curry sauce pour the coconut milk into a large skillet. Heat over medium heat. When it starts to boil add the curry paste, peanut butter and brown sugar. Mix well, and make sure to not let it burn. Once the above three ingredients are incorporated into the coconut milk, add the chicken and cook for about 10-15 minutes over medium heat, while stiring to make sure the sauce does not burn. Make sure the chicken is cooked all the way through--you do not want to eat pink chicken! 

For the last 5 minutes add the red bell pepper to the sauce to cook. You do not want to overcook the red pepper or it will be all limp in your panang curry, and who wants limp-y peppers?!?!

Ta-da! Panang Curry Chicken!  To tell you the truth, it was actually pretty yummy! I served it over brown rice, with a side of broccoli. If you like Thai food, you should give it a try!

So has anyone else every made one of your favorite restaurant dishes at home? Did it turn out alright? 

Hugs, 

Caroline