Chicken Panang

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.  

Panang Curry 

Chicken Boobs
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.

Spicy Thai Eggplant

I think the first time I tried Thai food wasn’t until college.  I had always opted for Chinese food.  Maybe Thai was harder to find or I was just stuck in a rut.  But, now I keep a balanced mind when it comes to Asian food.  The fresh herbs and thin sauces of Thai food satisfy my cravings for eastern flavors without the added heaviness or cornstarch. 

I came across spicy eggplant at one of my favorite Thai restaurants in Flagstaff, AZ and instantly wanted to make it at home.  The restaurant served theirs with hamburger, but I have eliminated it and transformed this dish into a spicy and satiating vegetarian meal. 

Vegetable Oil

Crushed Red Pepper

Eggplant, sliced

Onion, sliced

Red Pepper, sliced

Garlic

1 T. Soy Sauce

4 T. Brown Sugar

4 T. Rice Wine Vinegar

1 t. Paprika

1/2 t. Cayenne Pepper

Basil, ripped

In a large skillet, heat oil with red pepper flakes and garlic.  Saute the eggplant until lightly browned.  Remove from skillet and add onion and pepper.  Saute until slightly soft, but not browned.  Add eggplant and toss to combine.  Sprinkle paprika and cayenne pepper over veggies and stir until evenly distributed. 

In a separate bowl, combine, soy sauce, sugar and vinegar.  Stir until sugar has dissolved. 

Add sauce to veggies and toss to combine.  At the last minute, add the ripped basil.  Serve with rice or over egg noodles.  

*If you’re a fan of Pad Thai, use this sauce recipe over egg noodles, chicken and shrimp.  It’s got a beautiful kick that works well with almost any stir-fry. 

Asian Iced Tea

Sean is a coffee-addict.  Seriously.  But once in awhile, when his veins (and of course, mine, by mere proximity) are too full of coffee, we opt for Thai tea.  It can be found at any Thai restaurant worth its salt or at some indy coffee shops.  If you haven’t ever tried one, hunt one down immediately!  You’ll love what you find.  The way the cream clouds down through the orange tea is my favorite part.  This sweet drink will perfectly accompany your next spicy dish or replace your afternoon latte. 

2 quarts of water

10 packets of Asian or Thai tea (Masala works well)

1/2 C. sugar

Half & half

Bring water to a boil in a saucepan on the stove.  Add the sugar and dissolve.  Once the sugar has dissolved, add the tea bags and steep for about 5 minutes.  Allow tea to cool completely. 

Fill a tall glass with ice and pour the tea almost all the way up.  Top with a splash of half and half and let it cloud down.