Sunday, July 29, 2007
What's for Dinner
Last night I made Panang which is a Thai curry dish. It was delish! I didn't take pictures of the cooking process like I normally do, so sorry about that. But I did take a picture of the leftovers I ate for breakfast this morning!
Here is how I made it, which by the way is my own recipe and makes enough to feed about six hungry adults with plenty leftover for the next day.
One bottle of Thai Cuisine Red Curry Paste(I get it from Central Market here in Austin)
Ground Cayenne pepper to taste(this is optional...I like a lot of heat and add about 1/2 tsp or more)
two Knorr chicken bullion cubes
Kaffir Lime leaves(two medium to large sized ones)
Fresh Basil(I used five or six large leaves)
two cans of coconut milk
about a pound of skinless boneless chicken breasts
1 large yellow bell pepper and 1 large red bell pepper(gives the dish color when using two different colored bells, plus the yellow and red ones are sweeter than the green ones
3/4ths cup water...roughly.
2 cups Basmati rice (one part rice to two parts water. bring to a boil, stir, cut back heat to a simmer, and cover for exactly 12 minutes. Turn off the heat and let it sit until ready to use)
Now on to the fun part...this is a very easy dish to make!
In a large pot drop the chicken bullion cubes into about 3/4ths cup water. Dissolve over medium heat. To this add the two cans of coconut milk, the curry paste, and the cayenne pepper(optional), whisk together. Cover pot with lid and turn the heat down to low.
While the base is simmering do all the chopping. First julienne the kaffir lime leaves...make the strips very thin and add to the base that is cooking in the pot. Next julienne the peppers into 2 inch long strips. The peppers need to be wider than the kaffir lime strips, but remember you are julienning them so they should be strips no wider than about a 4th of an inch. After chopping, set aside in a bowl. Do the same thing now to the basil that you did to the kaffir lime leaves and set aside. It might be a good idea to stir the base every few minutes while all the chopping is being done.
Start the rice then begin slicing the chicken breasts into 2 1/2 inch strips...make the slices thin...about an 8th of an inch. Add the sliced chicken to the base and stir. Turn the heat up to medium and cook until the chicken turns white all the way through. Don't over cook the chicken or it will be tough. Before the chicken is done add the peppers. It takes about 8 minutes for the chicken to cook. The peppers should be tender crisp in this dish but not raw. Keep stirring the dish as it's cooking.
Add sea salt to taste if desired and the fresh basil. Stir again, turn down heat and let it all cook about 5 more minutes or until the rice is done. Once the rice is cooked, get out some bowls and put about 3/4ths cup of cooked rice in each bowl and ladle the Panang on top to the desired rice to Panang ratio. Serve and enjoy.