Panang Curry

Click to Enlarge	Panang Curry (beef, shrimp, chicken, fish, potato) Thailand
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Yes		This curry is named after the Malaysian island of Penang, but the style has been enthusiastically adopted by the Thais. It can be made with Shrimp, Chicken, Beef or Fish (see Note-1

12
3
1
4
3
2
1/3
1
2
3/4
1/2
1-1/2

oz

T

oz

c
T
T
c
c
T

Meat or Seafood (1)
Kaffir Lime leaves (2)
Peanuts, raw
Scallions
Shallot
Chili red/yellow (3)
Thai Basil leaves
Oil
Panang Curry Paste
Coconut Milk
Stock
Fish Sauce

Prep

Cut MEAT or SEAFOOD into bite size pieces or can be serving size peices for fish and shrimp can be whole.
Roll up LIME LEAVES and slice extremely fine, chop PEANUTS fine, cut SCALLIONS into 1 inch lengths, thinly slice SHALLOTS and mix all together.
Slice CHILIS thin diagonally.
Remove BASIL LEAVES from stems and set them soaking in cold water so they won't be discolored by the curry.

Run

In a sauté pan heat OIL over medium heat and stir in Curry Paste until aromatic and distributed in the oil, then slowly stir in Coconut Milk and Stock.
Stir in Lime Leaf Mix and simmer for 5 minutes or so. Thin with more stock as needed.
IF using meat, stir it into the curry sauce and simmer until tender, adding stock as needed to keep it liquid.
IF using seafood, fry it now (or prepare by desired means) while keeping the sauce warm.
Stir in FISH SAUCE and Chilis, sprinkle Basil Leaves over the sauce and serve warm with plenty of Jasmine rice.

NOTES:

Meat or Seafood: meats are added to the curry sauce and cooked in it until done. Seafood is cooked separately, particularly fish, to keep it from breaking up in the sauce. Mix seafood in at serving or serve separately.
Kaffir Lime leaves: come as pairs on a single stem so this recipe calls for three half pairs.
Chili: medium hot such as Holland Red or Hungarian Wax. See Chilis for more information.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
smo_panangcury1 051113 fot78