Monday, February 20, 2006

delayed reaction - and a recipe

Made it home in one piece after a ridiculous and mysterious mishap with my front tire, which ended up with me having to stay one more night. Too long a story for my weary mind to recount again. But it was a kick hangin wit all of yas, don't be strangers, cuz you aren't, any more. Anyhow here's the recipe for the phanaeng curry, which a number of folks asked me to post. The curry paste and just about everything else can be gotten at a Thai food specialty store and some big markets in Chinatown, S.F. or Oakland. In Berkeley check out Tuk-tuk or Erawan markets on University Ave.


Phanaeng Curry


To serve 4

1 tbsp peanut oil
1 large red onion, chopped
2 tbsp penang curry paste
1 cup coconut milk
500g (1.1 lb) chicken meat, cut bite-size
4 kaffir lime leaves
¼ cup coconut cream
1 tbsp fish sauce
1 tbsp lime juice
2 tsp soft brown sugar
½ cup fresh roasted peanuts, chopped
½ cup chopped fresh pineapple
¼ cup coriander leaves (cilantro) – cut off and discard stems
1 cucumber, sliced
Chili sauce for serving

To serve 20

5 tbsp peanut oil
5 large red onions, chopped
10 tbsp penang curry paste
5 cups coconut milk
2500g (5.5 lb) chicken meat, cut bite-size
20 kaffir lime leaves
1¼ cups coconut cream
5 tbsp fish sauce
5 tbsp lime juice
10 tsp soft brown sugar
2½ cups fresh roasted peanuts, chopped
2½ cups chopped fresh pineapple
1 cup coriander leaves (cilantro)) – cut off and discard stems
5 cucumbers, sliced
Chili sauce for serving

Heat oil in wok or large frying pan
add onion and curry paste to wok and stir for two minutes
add coconut milk and bring to boil
add chicken and kaffir lime leaves to wok
reduce heat, cook 15 minutes
remove chicken with wire mesh strainer or slotted spoon
simmer sauce about 5 minutes or until thick
add coconut cream, fish sauce, lime, brown sugar
cook 5 minutes
return chicken to wok
stir in peanuts, cilantro, pineapple, cook 5 minutes

serve with sliced cucumber and chili sauce on the side

4 Comments:

Blogger whump said...

Peter, thank you for making this. It was great!

5:31 PM  
Blogger Kristie Wells said...

Peter, thank you for the receipe. I am going to try and cook it for Chris. Wish HIM luck. :)

6:03 PM  
Blogger Mary Tsao said...

Thanks, Peter! Great dish and thanks for posting the recipe, too.

7:14 PM  
Blogger Lin said...

Thanks for cooking such a fab curry and posting the recipe so quickly, Peter. It really was a perfect party dish. Delish.

12:18 PM  

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