This is the third or fourth recipe from Jane Price that I have featured on the blog. I bought this book years ago to keep at the beach house. It’s loaded with easy to make chicken recipes and good for inspiration.
Chapters cover soups, snacks, starters, salads, stir-fries, roasts, casseroles, curries, pasta, rice, marinades and more.
I could have cooked from pages 32 or 132, but I was keen to use my kaffir lime leaves. It is the only edible plant we have growing at the beach.
Wonder why I haven’t included a pic of the cookbook cover? Years ago, we went out and I left the cookbook on the floor at the beach house. One or both dogs ate the cover. I suspect the smaller one. He liked to chew.
Chicken and peanut Panang curry
1 tablespoon oil
1 large red onion, chopped
1–2 tablespoons Panang curry paste
1 cup (250 ml/4 fl oz) coconut milk
500 g (1 lb) chicken thigh fillets, cut into bite-size pieces
4 kaffir lime leaves
1/4 cup (60 g/2 fl oz) coconut cream
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soft brown sugar
1/2 cup (80 g/2 3/4 oz) roasted peanuts, chopped
1/2 cup (15 g/1/2 oz) Thai basil leaves
1/2 cup (80 g/2 3/4 oz) chopped fresh pineapple
1 Lebanese cucumber, sliced
chilli sauce, to serve
Add the chicken and kaffir lime leaves to the wok, then reduce the heat and cook for 15 minutes. Remove the chicken with a wire mesh strainer or slotted spoon. Simmer the sauce for 5 minutes, or until it is reduced and quite thick.
Return the chicken to the wok. Add the coconut cream, fish sauce, lime juice and brown sugar. Cook for 5 minutes. Stir in the peanuts, basil and pineapple. Serve with the cucumber on the side, some chilli sauce, as well as steamed rice. Serves 4.
How it played out
Made a special trip to the Batemans Bay to buy Panang curry paste and Thai basil. The paste was easy enough to find, but the basil eluded me. I wasn’t all that surprised because Asian herbs aren’t always available in small beach communities. The only reason I had kaffir lime leaves was because I grow them at the beach house.
I followed the method, using almost 3 tablespoons of the curry paste and ordinary basil. I skipped the pineapple. It just doesn’t work for me in savoury dishes.
The recipe was super easy to make and the cooking times were perfect. Served with steamed rice and two salads—one with mango and the other with pear, rocket (arugula), walnuts and blue cheese.
Friend and neighbour, Lyn, joined us for dinner. The main pic isn’t very flattering, but we thoroughly enjoyed the curry, which was mild heat-wise, yet full of flavour. In fact, the flavours from all the dishes came together beautifully. The peanuts gave a wonderful crunch and we didn’t miss the pineapple.