Panang Curry – Thai Style

This versatile dish can be made with or without vegetables (I like to use broccoli, rather than squash, sometimes) and with your choice of chicken, pork, beef, shrimp or tofu! Above, I’ve made it with beef and strips of green and red peppers. Our Asian market sells pre-sliced beef (I think it’s eye of round) that is sliced more thinly than I could ever get it. What a timesaver! with the meat sliced and a minimal amount of vegetable work, you can have this on the table in 10 minutes

Ingredients:

• 1/2 can Panang curry paste (Maesri brand-hot pink can)
• 3 tbsp Splenda or sugar
• 1/2 cup thin strips of red pepper
• 1/2 cup of thinly sliced broccoli florets. lightly steamed or parboiled — or zucchini and yellow squash, as listed below
• 1/2 cup zucchini, sliced on the diagonal about 1/2 inch thick
• 1/2 cup yellow squash, sliced on the diagonal about 1/2 inch thick
• 1/2 cup thinly sliced carrots
• 1 1/2 cup boneless, skinless chicken breast thinly sliced on diagonal (Or you can substitute pork, beef, shrimp, or tofu.)
• 1 can Unsweetened coconut milk
• 1 tbsp Fish sauce (optional — I tend to leave it out because it’s too salty for my taste.)
• Basil leaves, to garnish

Directions:
Add 2 Tbsp cooking oil to heated frying pan. Add 1/3 can Panang curry paste, with 3 tbsp of Splenda or sugar and stir fry for a couple of minutes, taking care to minimize splatter. Keep stirring!

Add 1 can unsweetened coconut milk and thinly sliced chicken breast (or other meat or tofu), along with a pinch of salt

Cook about 5 minutes until chicken (or other meat or tofu) is done, then add the carrots, and cook about 3 minutes.

Add the remaining vegetables (broccoli, zucchini, yellow squash or all three), and 1 tbsp fish sauce (optional) and simmer about 2 minutes. It is important not to add the squash too early because it will turn to mush if you do.

Turn off heat and add chopped red pepper, then stir. Top with a few basil leaves.