The day Jeff made his first attempt at panang curry, he confirmed (once more) that I married the right guy. I wouldn’t call this an authentic Thai curry, but it is certainly inspired by the many delicious curry dishes we have enjoyed over the years. Jeff tweaked this recipe so many times, and I would say, the latest version is my all-time favorite.
When making his curry, Jeff is the master of presentation. Perfect bowl of rice, a bowl of curry goodness and sprigs of fresh parsley. Not only does it look beautiful but it allows for pacing…unless you are me and hurry to dump everything in a large dish. 🙂
Without further ado, here is the infamous recipe, as written by my wonderful husband.
Pseudo Panang Curry
This recipe is very versatile. While keeping the main flavors is key, you could easily swap for another protein, or change the ingredients based on allergies or preferences.
- 2 cups almond milk (substitution: regular milk or coconut milk)
- 1 tablespoon red curry paste
- 2 tablespoons natural creamy peanut butter (substitution: almond butter or cashew butter)
- 2 garlic cloves, finely chopped
- Optional: 1-2 tablespoons of maple syrup
- 2 cups fresh spinach
- 2 cups broccoli florets
- 1.5 cups Jasmine rice, cooked (substitution: cooked brown rice or steamed riced cauliflower)
- 2 chicken breasts
- 1 pinch parsley
- 2-4 sprigs fresh parsley
- Start with the chicken quite cold. Use a long sharp utility knife, and cut the chicken at an angle about a 1/4 inch at a time. This should result in roughly twelve 1/4 inch medallions per chicken breast.
- Combine milk, curry paste, peanut butter, and garlic in to medium saucepan. Heat on medium and simmer. NOTE: When serving one or more Québécois, add 1 to 2 tablespoons of pure maple syrup.
- Cook the chicken. The chicken can be either pan fried for a quicker prep, or baked in small amount of water and oil to keep it more tender. For baking, 12 to 15 minutes at 400 generally does the job as the chicken is very thin.
- Stir the broccoli and spinach into the simmering sauce.
- Add the cooked chicken to the sauce. Continue simmering the sauce for several minutes or until rice is ready.
- For presentation pack the rice servings tightly into appropriately-sized rounded bowls. Carefully invert bowls onto service dishes, producing small “domes” of rice. Garnish with sprinkled parsley and a fresh parsley sprig. Either pour the sauce around the base of the rices domes, or serve in the bowls used to shape the rice domes.
This recipe is so simple to make, can easily be modified based on diet or personal preferences, all while being packed with flavor!