upon tasting the first batch of this chicken panang curry, my husband proclaimed it the “most authentic thai dish that *we* have made *at home*” (please note the caveats; i am in no way claiming real authenticity, mostly just that we liked the way this recipe turned out).
what’s funny is that my husband called out the peas for being inauthentic, when in fact they are the only vegetable that i didn’t add of my own volition. (my conspiracy theory is that my husband just doesn’t like peas.) a few of the pretty authentic (i think?) recipes that i looked at did actually contain peas (usually as the only vegetable). the cauliflower and red pepper were just because i like them in general and in other thai dishes that i’ve had.
my predilection to cram vegetables in aside, i was happy to hear that i had come up with something that we both wanted to eat, since it’s super simple to throw together (especially when my husband is around to prep the raw chicken, because, just, eww).
basically you just sauté the chicken with a little bit of curry paste (see the recipe notes for details/sourcing advice) and fat from the can of coconut milk, then sauté the veggies, add the rest of the paste and coconut milk, put the chicken back in, then add a little bit of lime and fish sauce to brighten and balance the flavors. aaaand dinner is ready (lunch tomorrow too, if you’re lucky)! super simple and super yummy.
ps – apropos of nothing other than the fact that i just finished reading it, if you like “foodie fiction” (apparently this is a genre?), i just read the city baker’s guide to country living by louise miller and found it to be a thoroughly entertaining light read. a pastry chef from boston flees to vermont to escape all the things and, of course, ends up finding a few things worth sticking around for. it’s not war and peace, but who wants to read that before bed anyway?
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