Spicy Thai Pork Panang

I previously posted about this recipe using chicken. Tonight I used some boneless pork chops. I baked them in the oven for 50 minutes at 375 degrees. Next I cut them into small pieces and stir fried them in a pan with the coconut milk/panang curry paste mixture.

See my Chicken recipe
for this and simply substitute pork chops.

Here you can see what it looks like while reducing in a frying pan. The coconut milk and panang curry paste make a nice deep golden/reddish color.




After the coconut milk/curry paste sauce reduces to a nice pasty consistency you can serve it with rice. Here you see it mixed with brown rice...I like to mix my meats and sauces with my rice. Delicious!

Simple Chicken Panang

I have been trying some international cuisine via a Thai coworker of mine. I tend to enjoy almost anything that is spicy so my friend turned me on to Thai curry paste.

Tonight I whipped up a batch of Panang Chicken. It is not quite as hot as cooking with Thai green curry paste, but rather borders on a hot that is mellowed with a hint of sweetness.

The recipe was somewhat improvised but this is what I did:

I took 4 decent size boneless, skinless chicken breasts and browned them in a little olive oil for about 15 minutes. At this point I removed them from heat and cut them up into small strips of chicken and set them aside.

I then took a 13.5 oz can of coconut milk and poured it into the same skillet I used for the chicken and added 1 small can of Panang curry paste (Brand Maesri). I have yet to find this item in a grocery store, and only have it due to the benevolence of my Thai friend who purchases it at her Asian food store. I also added 1 packet of Splenda.

I slowly mixed the curry paste and Splenda into the coconut milk until it was evenly combined, then brought it to a boil which only took about 4-5 minutes. At this point I simply added in the chicken strips and cooked them for about 20-30 minutes until they were done, and the curry/coconut milk reduced to a pastier consistency.

I chose to serve my main course this evening with some green beans and brown rice. Some may like to eat these things separately , but I love to mix my rice with my meat and veggies in a bowl.

I have a feeling that my recipe would lack Thai authenticity , but it was very good. Luckily I made enough for another night...probably tomorrow night!
Yum!