First let me say that I cannot believe that a week has passed since my last post. It is not possible! Days are melding into each other and time is on over-drive. Secondly, I did finish a pair of socks, but decided to not blog about it....yet! Instead the Babe and I had a spontaneous cooking lesson tonight! Our friend Patrick, who is a most talented chef, came over to teach us how to make a Thai curry. We love curry and one of our desires was to be able to cook a panang curry just like the one we eat in our favorite Thai restaurant.
What a most excellent night. I have a recipe for you, but honestly you had to be here, cooking along with Patrick. Sometimes spontaneous decisions are so much fun, especially when the outcome is great food and wine. I will leave you with the recipe just because the end result was so delicious.
Patrick's Panang Chicken Curry
1 ½ cups Coconut Milk (about a full can)
4-6 tbsp. Red Curry paste
2-3 Kaffir Lime Leaves (optional)
1 1/2 - 2 lbs. Chicken Breasts, thin sliced
1/2 cup plucked Basil leaves, unchopped
2 tsp. Fish Sauce
1 tsp. Sugar
1 tbsp. Tamarind Puree (optional)
¼ cup medium diced fresh pineapple
1/2 cup Onion, (thin sliced)
1/2 cup medium diced red bell pepper to garnish
In medium saucepan, heat ½ cup of coconut milk, and stir in curry paste and lime leaves. Stir-fry for about 30 seconds or so.
Add your cut up chicken and onions, stirring and coating it thoroughly, allowing the curry to penetrate the chicken.
Stir in remaining coconut milk into saucepan. Increase heat to high boiling. Allow to boil for about 5 to 10 minutes or until reduces about 1/4.
Reduce to simmer. Add fish sauce, Tamarind and sugar. Toss in your chopped red pepper, diced pineapple, fresh basil leaves and serve.
You can check out Chef Patrick's website at www.inter-course.com