1 1/2 tablespoons panang curry paste, such as Mae Ploy brand*
1 can (14 oz.) coconut milk, divided
1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Thai or Vietnamese fish sauce
1/2 cup sliced green onions
1/2 cup cilantro leaves and small sprigs
1/2 cup Thai basil* leaves and small sprigs
1 lime, cut into wedges
How to Make It
Bring a medium pot of water to a boil. Add noodles and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.
Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.
Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges.
*Find in grocery stores' Asian foods aisle, at Asian markets, or on amazon.com. Use regular basil if Thai isn't available.
My school-aged kids thought it was bland, but adding more curry paste would have made it too spicy. Throwing some sunflower seeds on top helped (we were out of nuts), as did squeezing extra lime onto it. Still wish the flavor had more depth, somehow. Maybe more fish sauce or some peanuts.
I really liked this with the noodles mixed in. My family thought it was great, too. I made a few changes: I used masaman curry paste because I didn't have panang on hand, and I added the basil in with the noodles. Next time I would use more curry paste as this just didn't have quite enough flavor and 1 1/2 tbsp. of my paste added virtually no spice.
Pretty good Thai style curry. I'd change a few things though to make it a bit more authentic/dynamic. First off, up the amount of curry paste (1.5 - 2 TBSP) and toss in 4-5 minced thai red chilies with the garlic and shallots. Also, just to make it healthier, use light coconut milk - you won't taste the difference. Finally, this recipe results in some fairly dry chicken. I think it could be kept a bit more tender by adding the chicken with the the rest of the coconut milk, thus reducing the amount of time that the thinly cut, lean breast meat has to sit in near boiling liquid.
Very Good ! I found all the ingredients at Uwajimaya in Bellevue, WA - I used coconut cream instead of milk - Next time I will double the sauce as the noodles really soak it up. I like mine spicy so I added more panang curry paste.
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