Panang Chicken Curry
- 6 cups full-fat coconut milk, with 3 tbsp of the cream separated out
- 4 tbsp Panang curry paste
- 2 kaffir lime leaves, cut into a fine chiffonade
- ½ cup thinly sliced brown onion
- ½ cup roughly chopped, whole with stems, Thai sweet basil
- 1 ½ lb chicken breast, sliced into 1/4” thick tiles
- 1 cup canned sliced bamboo shoots
- ½ cup sliced red bell pepper
- 2 tsp fish sauce
- ½ tbsp tamarind paste
- 1 tsp sugar
Korean Red Bean Mixed Rice
- ⅓ cup adzuki beans, dry
- 2 cups plus 1 ¼ cup water, divided
- 1 cup short-grain rice
Thai Iced Tea
- 4 cups water
- ½ cup packaged Thai Iced Tea mix
- 1 cup sugar
- 3-4 tbsp half-and-half
Panang Chicken Curry:
In a medium saucepan, heat the 3 tablespoons of the thick coconut cream on high for about 1 minute. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Add the lime leaves. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir the onion, basil and remaining coconut milk into the curry paste. Heat until you reach a full rolling boil. Allow the curry to boil for about 10 to 20 minutes or until it reduces by about one-fourth or coats the back of a wooden spoon.
Reduce the heat to a simmer. Add the chicken, bamboo shoots, red bell pepper, fish sauce, tamarind and sugar. Let this simmer for about 10 minutes, or until the chicken is cooked through. Serve hot over cooked rice.
Korean Red Bean Mixed Rice:
Soak beans in 2 cups of water for about 4 hours to overnight. Drain the beans with a fine mesh strainer but reserve 1 cup of the soaking water. Transfer the beans and rice to a 1-quart saucepan or rice cooker and add 1 1/4 cup if water, plus the reserved 1 cup of soaking water.
Bring your heat to high. As soon as the water reaches a boil, give everything a good stir, reduce to a low simmer and cover the pot. After 20 minutes, turn off the burner, remove the pot from the heat and let it sit for at least 15 minutes before fluffing with a fork and serving.
Thai Iced Tea:
Bring the water to a boil in a medium saucepan. Stir in the Thai tea mix. Simmer it over medium-low heat for about 20 minutes. Stir in the sugar, to taste. Strain the tea through a sieve lined with cheesecloth. Chill it down in the refrigerator for a few hours. It will keep, refrigerated, for up to two weeks.
When ready to serve, fill a tall glass with ice. Pour the tea over the ice, leaving about 1/2 inch of room at the top. Top with half-and-half and insert straw. Make sure the drinker uses that straw to mix the half-and-half thoroughly, before drinking.
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