30 Before 30: #9 - Make a Panang curry dish from scratch

Wednesday, January 26, 2011

In trying to keep up with my 30before30 list [that I've been kinda slacking on lately...] I am finally getting my butt in gear & working towards knocking some more items off my list! 

Last night I made Panang Curry [#9 on my list]! Regretfully, I didn't snap any pix throughout the process of making this dish, it did happen to turn out rather lovely though, so I'm pleased! :)

Whenever I go to a Thai restaurant, this is *always* my go-to dish. Always. While I am a firm believer in trying new things, I am also a firm believer that if you find something you love, why try something different? I know, it's very contradictory. And in my search to try & replicate it, I've found it rather difficult. I cannot find a store that sells panang curry paste; absolutely no one carries this it seems! So I had to get creative & combine a few ingredients to come to a close match... by adding peanut butter & basil for sweetness, it turned out pretty darn good! :)

Here is the recipe that I came up with:

P a n a n g C u r r y (H o l l y  s t y l e)
  • 1 Jar of Red Curry Simmer Sauce
  • 3 tbs peanut butter
  • 2 Yukon Gold potatoes
  • 1/2 cup sliced red bell peppers
  • 1/2 cup sliced green bell peppers
  • 1/4 cup sliced onions
  • A few sprigs of basil
  • A few pinches of red pepper flakes
  • brown rice on the side

1) Peel and chop the potatoes into small 2 inch cubes. Boil in salted water until semi-soft. You don't want completely done potatoes because they will continue to cook in the sauce. 

2) In a wok, bring one jar of Red Curry sauce to a simmer. Add 3 tbs of peanut butter, a few sprigs of basil & a few pinches of red pepper flakes. 

3) Add red peppers, green bell peppers, onions & potatoes. 

4) Continue simmering for approximately 10 minutes until all the veggies soak up the curry sauce. 

5) Serve in a bowl with a side of rice.

Enjoy!

As you can see, this meal was very easy to make & delicious to eat! :)

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