Dairy Free Thai Panang Chicken Curry

I can't even pretend I know anything about curry, all I know is that I love it, and there are probably as many curry recipes out there as there are stars in the sky.

So I figure that one more won't hurt, right!?

The first time I made panang curry it just didn't quite hit the mark so I embarked on a mission to develop a recipe that hubby and I could love and enjoy, but that didn't require a ton of weird ingredients or belabored prep work.

The root of my recipe starts with a panang curry paste that I found on Amazon, Mae Ploy Thai Panang Curry Paste, and builds from there. Panang curry is a type of Thai curry that (according to Wikipedia) may contain chili peppers, lemongrass, coriander, cumin, garlic, shrimp paste, shallots, peanuts, kaffir lime leaves, coconut milk, palm sugar and fish sauce. (See, I told you I didn't know anything about it, I had to reference Wikipedia for goodness sake!)

There was a method to my madness in developing this recipe because I can tell you right now that hubby is already skeptical enough about the word "curry," and all bets are off if I so much as mention the words "shrimp paste" or "fish sauce." I also automatically cut out the kaffir lime leaves because they seriously taste like I imagine Lemon Pledge would taste if someone sprayed it in my mouth.

A variety of the curry recipes online include everything from ginger, to soy sauce, to lime juice (flavors I opted not to include because I associate them more with a Pad Thai recipe than curry) while a few others mention garam masala, turmeric and curry powder (which I just so happened to have in my spice arsenal because they are flavors I love in traditional Indian curries). I also felt compelled to add chicken and loads of fresh veggies to make a filling and substantial meal.

Here's my happy medium of traditional ingredients and the flavors I love. Plus it comes together in about 30 minutes.

DAIRY FREE THAI PANANG CURRY
Serves 4

• 1 tbs oil of choice (I used Earth Balance Soy Free Spread)
• 1 small white onion, chopped into 1 inch pieces
• 1 red bell pepper, chopped into 1 inch pieces
• 1 green bell pepper, chopped into 1 inch pieces
• 1 large handful of snow peas, trimmed
• 1 lb. chicken tenders, cut into 1 inch pieces
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1/2 to 1 tsp salt (to taste and preference)
• 1 can full fat coconut milk
• 2 tbs panang curry paste (I used Mae Ploy Thai Panang Curry Paste)
• 1-2 tbs chopped fresh cilantro (optional)
• prepared brown rice for serving (or your grain of choice)

In a large sauce pan over medium heat, sauté the veggies and chicken until the chicken is cooked and the veggies are tender. Mix together the curry powder, gram masala, turmeric and salt. Sprinkle the spice mixture over the  cooked chicken and veggies and stir together. Mix together the coconut milk and panang curry paste. Slowly mix the coconut milk/curry paste mixture into the pan until well incorporated. Simmer over low heat for 2-3 minutes. Stir in the chopped fresh cilantro and serve over hot brown rice.

This glorious bowl of golden goodness truly was a beautiful blend of flavors - in my mind - because it's my recipe, but I would really encourage you to play with the spices, veggies, protein and curry paste and find your happy medium!

Peace,
Laura