Happy November! It’s that time of the year when I’m thinking about hot chocolate with tons and tons of marshmallows and staying at home where it’s warm. That dream still feels sooo far fetched because it’s November but we are all still wearing shorts and t-shirts. And sandals! I just don’t get it. I feel like it’s actually going to be winter before we know it, and it doesn’t even feel like fall in Atlanta. I hear it’s actually going to be low 40’s in the next few days and then up to high 70’s. That makes no sense to me!
Although this weather does dictate what I will wear, it doesn’t stop me from getting in that kitchen and putting that stove to use. My parents never use the oven and limit using the stove in the summer time, but I find that I love using them year round! Sometimes I just get cravings, okay?
When I was in California last month, my friend’s husband cooked some delicious Thai chicken and I was inspired to make some. I’m such a sucker for ordering Panang Chicken Curry when I eat Thai. It’s just so good!! In order to save time and keep this an easier recipe I didn’t make the Panang curry from scratch, it was easy to find at the closest Asian store, and I went ahead and stocked up with coconut milk and coconut cream while I was there too. Can’t get enough of that! I also made this dish spicy with the serrano peppers, but if you don’t like spicy things feel free to omit!
- 1 tablespoon coconut oil
- 3 tablespoons Panang curry paste
- 1 can coconut cream, not shaken
- 3 boneless, skinless chicken breasts, cubed
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 6 basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 serrano pepper, sliced thin (optional-they are spicy!)
- In a large pan or skillet, heat coconut oil to medium heat.
- Add panang curry paste and cook 2-3 minutes, stirring often to keep from burning.
- Turn heat to low boil and add 1/2 can coconut cream (the thick, cream part of the can). Cook for about 1 minute.
- Add chicken and stir. Cook for about 10 minutes, or until chicken is fully cooked.
- Add remaining coconut cream, fish sauce, brown sugar, bell peppers, chiles, and basil. Cook for about 10 minutes, or until sauce has thickened.
- Serve hot with jasmine rice.