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1ad29b0e 8d81 497f 84b2 31436ed3e1e8  2017 01 22 19 07 40
Indigo
Indigo

Panang Curry

* 1 1/2 teaspoons coriander seeds
* 3/4 teaspoon cumin seeds
* 3/4 teaspoon peppercorns
* 4 tablespoons roasted peanuts
* 1 tablespoon finely minced onion
* 4oz jar of Thai Kitchen red curry paste
* 2 13.6oz cans of Thai Kitchen coconut milk (regular, not lite), separated into "water" and "cream." About a cup and a half of each.

* 1 small sweet potato, peeled and sliced (about 1 1/2 cups)
* 1 small zucchini, sliced (about 1 1/2 cups)
* 1 small head of broccoli, cut into medium chunks (about 1 1/2 cups)
* About 1 1/2 cups sliced carrots (I cheated and used half a 16oz bag of presliced)
* 1 pound chicken breasts, cut into bite sized pieces
* 1 tablespoon fish sauce (or salt to taste if you don't like fish sauce)
* 1 teaspoon brown sugar
* 1 tablespoon peanut butter (optional)

Heat a skillet on medium high-heat and toast the coriander seeds for about 30-45 seconds, stirring constantly.
Add the cumin seeds and toast for another 30 seconds or so, still stirring.
They should smell sweet and nutty, and darken a little, but they burn easily so be careful!
Transfer them to a plate to cool. Then add the peppercorns and grind all 3 spices to a coarse powder.
Grind peanuts to a coarse powder.
Mix the ground spices, ground peanuts, minced onions and red curry paste.

Steam the veggies until tender and set aside.

While the veggies are steaming, start cooking the curry. It's also a good time to start some rice if you want.
In a medium saucepan, cook the cream portion of your coconut milk on medium-high heat for about 3-5 minutes, stirring frequently.
Then add the curry mixture and cook for another 3-5 minutes, stirring almost constantly.

Then add the chicken. Cook for a minute or two before adding the water portion of the coconut milk.
Simmer on medium to medium-low heat, stirring occasionally, until the chicken is done. About 15-25 minutes depending on the size of your chicken chunks.
When the chicken is cooked, add the fish sauce or salt, and the sugar.
At this point I tasted it and thought it wasn't peanuty enough, so I stirred in a tablespoon of peanut butter and I thought it was perfect.
Stir in the veggies and it's done!