Pa Nang Curry with Chicken

Pa Nang Curry with Chicken | Bird is the Word (1 of 8) Pa Nang Curry with Chicken | Bird is the Word (7 of 8) Pa Nang Curry with Chicken | Bird is the Word (5 of 8)

After ushering in the New Year with a loaded baked potato bar, some wild little girls and all our very best friends, we were ready to hibernate for a few days. Luckily, a long weekend and a giant batch of this curry enabled us to do so.

I saw this recipe on Pinterest last week, thinking it sounded like the perfect dish to eat for the first few days of the new year. Hearty, yet healthy. Rich and warm and full of good things. It’s also a nice departure from the usual rotation of 4-5 soups that I tend to become obsessed with this time of year, helping me avoid the dreaded question from my husband, “Soup? Again?”

I posted a snap of the curry cooking on Instagram, and a bunch of people asked for the recipe, so I decided I’d better share my bastardized version of Pri’s Pa Nang. I had to add in a few more veggies and swap out the tofu for chicken. We’re not much for tofu, here on the farm. But her recipe was a perfect base, flavor wise. Who needs takeout!?

We heaped our curry over a bed of short grain brown rice with a little butter and salt stirred in, and poured ourselves a couple glasses of cool, crisp Rose. No better way to cure those post-holiday blues!

Pa Nang Curry with Chicken | Bird is the Word (2 of 8)

Pa Nang Curry with Chicken
Author: Adapted from Recipris
Ingredients
  • 2 tbsp. olive oil
  • 2 tbsp. chopped garlic
  • 1 tsp. grated ginger
  • 2 tbsp. red curry paste
  • 2 cans coconut milk
  • 1 tbsp. brown sugar
  • 1 tbsp. soy sauce
  • 1 1/2 tbsp. lime juice
  • 1/4 cup roasted and salted cashews
  • 1 cup chopped button mushrooms
  • 1 cup chopped yellow onion
  • 4 basil leaves
  • 2 chicken breasts, sliced thinly
  • 2 carrots, peeled & diced
  • 4 small yukon gold potatoes, diced
  • 1 bunch broccolini, separated
  • 1 cup red bell pepper, diced
  • 10 snap peas
  • few sprigs of cilantro
Instructions
  1. In a stockpot/dutch oven, heat oil on medium heat.
  2. Once hot, add ginger and garlic and let cook until light brown. Add onion and mushrooms. Stir in curry paste.
  3. Add in diced chicken and cook until cooked through.
  4. Stir in coconut milk, sugar, soy sauce, and lime juice and turn heat up to medium-high.
  5. Add remaining veggies and basil leaves and cook until potatoes and carrots are soft and palatable.
  6. Season generously with salt and pepper.
  7. Top with crushed cashews and garnish with cilantro.

 

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