I'm a sucker for good Asian food. Chinese, Japanese, Thai and everything in between. I love it all. A few years ago, I tried curry for the first time. It was an acquired taste for me, but once I discovered Panang, I knew I'd hit a home run. It's spicy, a little sweet, and luscious, with a peanut butter finish. Great with any meat or veggie (or whatever the hell you have in the fridge), this is a must-keep recipe to add to your repertoire for those often craved exotic evenings.
2 T. Olive Oil
Salt & Pepper
3/4 Onion, diced
1 1/2 C. Carrots, chopped into small rings
1/2 Zucchini, chopped
3 T. Panang Curry (found in a pouch or a can in Asian grocery stores)
1 Heaping T. of Peanut Butter
1 14 oz. can of Lite Coconut Milk
1 T. Fish Sauce
1 T. Brown Sugar
Basil, nuts and lime juice, to garnish
Sprinkle your chicken with salt & pepper.
Heat the olive oil in a non-stick skillet over medium heat until it glistens. Add the chicken and cook for 4 minutes per side or until you get a nice, golden brown edge. Make sure the chicken is cooked through. Remove from the skillet and set aside. When the chicken has had a chance to rest for 5 minutes, slice into pieces about 1" thick.
Add the onions to the skillet. Cook until they are soft but not browned, about 6 minutes. Add the carrots and zucchini and cook for another 3 minutes. Stir in the panang curry and peanut butter, allowing it to coat the veggies. Pour in the coconut milk and stir to thoroughly combine. Stir in the fish sauce and sugar. Taste and add more sugar, peanut butter or fish sauce as needed. Add the chicken back and stir gently to cover it in the sauce.
Serve over rice and garnish with fresh basil, nuts of your choice and a squeeze of fresh lime juice.