Panaeng Chicken Curry

About five years ago, my husband and I traveled to Seattle, WA to visit some friends of ours as a belated honeymoon.While there, our friend took us to this hole-in-the-wall Thai restaurant near the University called Thai Tom. This was pretty much our first experience with Thai food and was definitely memorable. Since then, we have been on the lookout for a decent replica of the Panaeng Curry. This recipe comes pretty close to what we remember.

Panaeng Chicken Curry


1 C. light coconut milk, divided

1/2 C. water

2 boneless, skinless chicken breasts, sliced thinly into strips

2 T. red curry paste

2 T. fish sauce

2 T. brown sugar

3 T. peanut butter

3 T. chopped peanuts (for garnish)

Sriracha sauce (optional)

Prewashed baby spinach (about half a sack)

Cooked white rice

In a medium saucepan or wok, stir together 1/2 cup of coconut milk and the water. Bring to a gentle boil over medium heat. Drop in sliced chicken breast and simmer about 5 minutes until chicken is just cooked through.

With a slotted spoon, remove chicken from cooking liquid and set aside in a bowl. Stir the curry paste into the cooking liquid and whisk until thoroughly mixed.  Simmer about 3-4
minutes, then return chicken to the saucepan/wok.  Add remaining 1/2 cup of coconut milk, fish sauce, brown sugar and peanut butter. Stir until smooth. Simmer another 5
minutes or until sauce is thickened. Taste sauce. If you would like more heat to it, add the Sriracha sauce in 1/2 tsp. increments, stirring thoroughly, until the sauce is to your desired spiciness.

Prepare a bed of white rice on a plate. Place a handful of spinach leaves on top of the rice. Top with curry mixture and garnish with chopped peanuts. The heat of the rice and curry will slightly wilt the spinach.

Serves 4.

Recipe adapted from Quick & Easy Thai-70 Everyday Recipes

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