Thai Panang Curry
  • 1 lb. chicken, thinly sliced (1/8 inch)
  • 1 yellow onion, sliced (1/4 inch)
  • 1 red bell pepper, seeded and sliced (1/4 inch)
  • 1 can coconut milk
  • 2 tablespoons vegetable oil
  • 1-tablespoon red curry paste
  • 2-tablespoons fish sauce 1-tablespoon sugar
  • 2-heaping tablespoons chunky peanut butter
  • ¼ cup Thai Basil leaves, chopped
  1. Add 1-tablespoon oil to wok and stir fry the vegetables over high heat. Do not over-cook. Remove and set aside. Add another tablespoon of oil to the same wok and cook the chicken (or pork, beef) and cook until done, and slightly browned. Remove and set aside. In the same wok, add the curry paste and fry over medium heat to soften (about two minutes). Add the coconut milk, fish sauce, sugar, and peanut butter. Stir until everything has dissolved and you have a smooth sauce. Taste and adjust if necessary to balance the flavors. Next add the chicken and the vegetables. Heat thoroughly, before finally adding the fresh basil. It is ready to serve.
Recipe by Have You Eaten, SF? at