Curry: Panang, Green, Red

Category
Classification	Thai
Added By	phyllis.watson@gmail.com
Added On	Wed Jun 20 16:26:42 UTC 2018
Prep Time	1 or more
Yield	4
Source	Fine Cooking's make your own recipe
Comment	This works for any curry, just sub the paste you want and any appropriate vegetables

Ingredients

1 13.5 to 14 ounce can coconut milk
1 1/2 to 4 tablespoons curry paste of choice
1 cup chicken or vegetable broth
2 tablespoons palm or light brown sugar
1 teaspoon to 1 tablespoon or so fish sauce to taste
3 (1/8 inch thick) slices galangal or ginger
6 whole fresh or frozen wild lime leaves or use 1 teaspoon finely grated lime rind
1 pound chicken thighs cut in bite-size pieces
3/4 cup sliced button or cremini mushrooms
3/4 cup 2 inch thick pieces bok choy
3/4 cup bite-size pieces of Japanese or Chinese eggplant
3/4 cup sliced onions
3/4 cup sliced carrots
1/4 cup chopped cilantro, more leaves for garnish
1 lime, juiced
garnishes: cilantro leaves, lime wedges, drizzle of coconut milk

Directions

Shake the can of coconut milk or stir it well to make a consistent thickness since the fat often solidifies at the top of the can.

In a 3-4-quart saucepan or wok over medium heat, simmer 1/2 cup coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either way is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken, eggplant, onions, ginger slices, carrot, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the mushroom and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl. Remove the ginger slices and whole lime leaves or tell your guests to eat around them. Garnish with cilantro leaves, coconut milk, and lime wedges.

For green curry - 3/4 cup green beans works well, and other green vegetables. red curry - red pepper is a possibility

For yellow curry: carrots, green beans, eggplant, onions

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