I was going to be frugal tonight and boil the chicken carcass in the fridge to make chicken with rice soup, but as our Georgian weather often does, it has turned from cool to hot with no real warning -- and soup just wasn't going to do it for us. We still had chicken and rice...just in another form.
When Matthew told me my panang tasted better then his favorite Thai restaurants', I knew I had finally perfected the recipe. Here it is for you now.
You will need:
3 skinless, boneless chicken breasts
1-4oz jar Thai Kitchen red curry paste
1 15 oz can lite coconut milk
1/3 cup creamy peanut butter in it's most natural form
handful demanera sugar
1-1/2 tablespoons fish sauce
1 jalopeno or Korean pepper*
handful of fresh basil
2-3 tablespoons sour cream
12 fresh green beans
1/2 sweet yellow bell pepper or medley of small colorful bell peppers
red pepper flakes
1) remove all fat from chicken breast. Slice down the center of each breast, then thinly slice each half into medium sized pieces. Set aside. ( Taking the time to thinly slice your chicken will be the difference between a good meal and a 'great' meal. Invest in a good, sharp knife!)
2) Pour the coconut milk into a large, non-stick skillet and set to medium low. Slowly and carefully stir in the smoothly ground peanut butter until well blended.
3) Add the fish sauce and handful of sugar and stir until sugar is dissolved.
4) seed and slice hot peppers and add to red sauce. Tear the basil into pieces, adding most of it in, leaving smaller leaves to garnish with later.
5) Add chicken and gently stir until it is all submersed in the panang sauce. C0ver and keep on medium low until chicken is white and cooked through (20-30 min), stirring occasionally, then turn your heat down a bit.
6) Add green beans and sweet bells then cover again for 5-10 minutes, letting the beans get bright green, but remaining on the crispy fresh side. Now gently stir in your sour cream.
Serve over fresh steamed basmatri or jasmine rice. Garnish with fresh chives, additional basil and red pepper flakes.
*make sure you use gloves when slicing and seeding peppers. If you'd rather not bother, then use a couple drops of hot chili oil.