Carmen H.
Yelp
Boy,
What a great trip today shopping at the Asian Market today. They were out of the 14 oz red curry so I ventured out & went ahead & purchased the Big Girl (35oz) size. I have been using a lot of red curry due to my favorite salmon, red curry salmon with kale. And red curry is my favorite curry!
Also trying a new recipe for shrimp pad Thai so I needed ingredients for it. Purchased 2 gorgeous blue bowls from the dish aisle...true love! And I couldn't leave the store without purchasing the baby bok choy. I also purchased for the first time a different coconut milk. After seeing 3 different sets of customers pick the Savoy coconut milk I asked a very friendly customer what her opinion was of this particular brand. From what I guess it's like comparing milk to cream.
The 4 star instead of 5 stars is again rudeness of employees.
Here's one of my red curry recipes:
THAI PANANG CURRY
1 1/2 lbs~Chicken Breasts, boneless, sliced thin
1~tsp Lemon Pepper, or to taste
3~TBSP Peanut Oil, divided
1~Medium Onion, chopped
1~Red Bell Pepper, chopped
1~Green Bell Pepper, chopped
5~Cloves Garlic, minced
1~TBSP Ginger, minced
1/4~Cup Red Curry Paste
2~TBSP Peanut Butter
1/8~tsp Allspice Powder, optional
2~tsp Brown Sugar
2~Cups Coconut Milk
1/3~Cup Thai Basil Leaves, Garnish
1/3~Cups Peanuts, chopped, Garnish, optional
Limes, for Garnish
Instructions:
Toss chicken with lemon pepper.
Heat 1 TBSP of peanut oil in a wok or skillet, cook chicken.
Remove cooked chicken from the skillet & set aside.
Wipe out skillet with a paper towel.
Add 2 TBSP peanut oil to the skillet.
Sauté onions in the oil until the onions are translucent.
Add the red & green bell peppers.
Cook for 2 minutes constantly stirring.
Add the garlic & ginger and sauté an additional minute.
Add the red curry paste, peanut butter, brown sugar & allspice to the skillet.
Sauté, stirring regularly for 2 minutes.
Pour in coconut milk, give it a good stir.
Return the chicken to the skillet.
Let it cook for 5-7 minutes, till heated thoroughly.
Add a few Thai Basil leaves.
This Panang is great when served with steamed jasmine rice. And garnished with peanuts, additional Thai Basil & a lime wedge.
Bon Appetit'
6~Servings
*I often sub out the veggies with green beans, carrots, sweet potatoes, broccoli or whatever is in my vegetable crisper.