One of the major changes that took place when The Stud and I moved in together took place in the kitchen. Not necessarily in a bad way, but a different one. You see, The Stud loveeess things with flavor; I can eat a salad with no dressing (except maybe some sriracha) if there are enough extras mixed in. I love flavors, too, but I predominantly don’t cook with a ton of extra additives, because that’s what they usually are…additives. A lot of international cuisines in restaurants (i.e. soy sauce is scary sauce!) don’t sit well with me—and then I started cooking them at home. So we’ll eat out and enjoy something super flavorful every once and again at a place that is deemed “safe” on the gluten free level, but those other nights, or perhaps afternoons, where we need a flavor bomb, this little dish comes in quite handy.
One of my girlfriends suggested making a panang curry at home with just some curry sauce and coconut milk. Now, neither The Stud nor I particularly care for Indian food, but this is more on the Thai level. I’ve mixed up, and down, this recipe over the course of the past few months, and this one seems to be the one that has stuck. I love to add extra crushed pepper if I am in a spicy mood and the turmeric is a huge anti-inflammatory. Super easy to make and it whips up in about 20 minutes. I’ve even been known to get up early in the morning and make this for a packed lunch. When I have extra sauce (always) I use a bit to sauté spinach or marinate salmon. Make some quinoa and you have a full meal. It reheats really well, and is pretty good cold. I haven’t ever explored freezing it because it doesn’t stick around in our house for very long…
Recipe Report Card:
Amount of Pantry Staples Used: B+
Stud approved: A
Taste profile: A
Final grade: A
Panang Curry (great for chicken, fish or veggies!)
1 inch piece of ginger (or more)
1 clove of garlic
1 can light coconut milk—shaken well
1 ½ tsp aminos (or tamari/gluten free soy sauce)
½ tsp sesame oil
½ tsp honey
3-4 tbl curry paste of choice (green, red, or even use harissa)
2 tbl turmeric (optional)
½ tsp crushed red pepper (optional)
3-4 boneless skinless chicken breast—cut into cubes.
1. Large frying pan
2. I like to use an extra-large Pyrex bowl that has a spout and handle on it for easy pouring.
Remove skin from ginger. Mince ginger and garlic.
In a medium bowl, or large liquid Pyrex, combine coconut milk, aminos, sesame oil, honey, curry paste, honey, turmeric, and crushed red (if using). Whisk very well.
Add EVOO to frying pan, heat to medium-high heat. Sauté garlic and ginger. Add chicken breast and brown until cooked through. Re-whisk your curry sauce, and add to the pan. Bring to a low simmer. Remove from heat and enjoy! Perfect over quinoa or sautéed spinach.
Make ahead options:
Can totally make ahead of time. Definitely re-whisk before you put into the pan.
1. I also loved marinating a salmon fillet in leftover curry sauce. The flavor was fantastic.
2. I have also used a few tbls of leftover sauce with spinach.