From inthekitchenwithkath.com
(Inspired by the wonderful Panang Curry that was served at Thai Thai Restaurant)
I made the curry with chicken (Panang Gai), but you could use beef (Panang Neau), Pork (Panang Moo), Shrimp (Panang Goong), or mixed seafood (Panang Talay). Feel free to substitute any vegetables that appeal to you for the bamboo and red pepper. I used 3 tablespoons of the curry paste and we all agreed that it was 2 ½ stars on the 4* hotness scale. Use more or less to suit your taste.
Serves 4
1 can (8-oz, 5-oz drained) bamboo shoots
1 large red pepper
1 tablespoon coconut oil (other cooking oils are fine)
1¼ pounds boneless skinless chicken breasts, cut into bite-sized slices
3 cloves garlic, minced
1 (13.66-oz) can of coconut milk (not lite)
3 tablespoons Mae Ploy Panang Curry Paste
1 tablespoon sugar
1 tablespoon fish sauce
Steamed rice for serving
1. Put the bamboo shoots in a strainer to drain.
2. Cut the pepper into thin strips.
3. Heat the oil in a large skillet over medium heat. When it’s hot, add the pepper strips and cook, stirring often, until the pepper is just barely cooked. Remove the pepper strips from the pan.
4. Add the chicken and garlic to the pan and cook, stirring often, until it is no longer pink. Remove the chicken from the pan.
5. Put the coconut milk, curry paste, and sugar in the pan. Whisk it until the curry paste is blended well into the coconut milk. Heat it until it’s boiling.
6. Stir in the chicken, bamboo shoots, and red pepper. Reduce the heat so the curry is just simmering, and cook for about 5 - 10 minutes. Stir in the fish sauce and serve over steamed rice.