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Miller Homestead

In the Adirondacks, New York

Specialty Recipe

Panaeng Gai (Dry Chicken Curry)

For information on Thai recipe ingredients, see Commonly Used Ingredients in Thai Food Recipes.

Ingredients
1 pound boneless chicken or beef
1 cup thick coconut milk (use thick part)
1 to 2 Tablespoons vegetable oil
1/4 cup white flour
1-1/2 to 2 Tablespoons panaeng curry paste
2 to 3 Tablespoons soy sauce
1/4 cup chopped roasted peanuts (unsalted)
1 to 2 Tablespoons sugar
1 to 2 Tablespoons fish sauce
3 to 4 magrood leaves, sliced thinly (may be frozen)
2 to 3 fresh chili peppers, cut lengthwise
Ground black pepper (to taste)
Several sprigs fresh basil leaves (cannot be frozen)

Cut meat into long, thick slices, then season with soy sauce and black pepper. Coat with flour and add a little water, mix well, and put in refrigerator for 5 to 10 minutes.

Heat the oil in the wok and stir fry the meat until just done. Put aside a bowl. In the wok, add the coconut milk and bring to a boil over low heat. Continue to cook until oil appears on the surface. Add the curry paste and stir continuously for 2 to 3 minutes. Add the meat, fish sauce, sugar, peanuts, and magrood leaves and stir well. Cook over moderate heat until the meat is tender and the curry is thick. Then add sweet basil leaves, removing from the heat.

Place in a serving dish and garnish with sprigs of sweet basil and chili peppers. Serve with boiled rice. (Jasmine rice is good.)

Serves: 3

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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