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Fall Soup Series 1: Panang Chicken Curry with Jasmine Rice
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Fall, the breaking passage from summer and transitioning to winter is one of the prettiest times of the year aside from spring. It is described in many words such as autumn or harvest but is better known to us North Americans as fall. While the daylight lessens and the nights get cooler, this is the time that we think of hot recipes to warm our loved ones, and what better time to start a fall soup series than now?
Come take a journey this month traveling from culture to culture and experiencing the delicious soups they make to feed and comfort their families. All items will be marked with a brief history of the dish and where it derives from as well as local grocers where you can purchase the items at.
Let's start off with a simple, yet tasty dish that comes from the Lao-Thai culture. This American version of Panang Chicken Curry with Jasmine Rice is sure to sooth and warm your families and friends tummies while allowing them to taste the warmth of the Lao-Thai culture.
Panang (original spelling panaeng) comes from the Lao-Thai culture and is usually cooked with the aromatic scents of lemongrass and dried chillies and topped of with peanuts for taste. It is also popularly made with beef, chicken, shrimp or tofu and made traditionally of a soup like texture with added thickness.
Panang Chicken Curry with Jasmine Rice
Ingredients:
2 large boneless, skinless chicken breasts, sliced 1/4" thick, 2" long strips.
1 large green or red bell pepper, cleaned , seeded and sliced in to 1/8th" strips.
2 8 oz. cans water chestnuts drained
2 13.5 fl oz cans of coconut milk ( substitute 1 can for light coconut milk for low fat meal)
1 7.8 oz jar of thai red curry paste
1/4 cup fresh sweet basil chopped or 3 tbsp. of dried sweet basil
2 tbsp extra virgin olive oil
11/2 cups of jasmine rice
Directions:
In a large saucepan brown chicken strips on medium/high heat with oil stirring frequently for about 10 - 15 mins.
Lowering temp to med/low setting, add bell pepper, coconut milk and red curry paste, stir until mixed completely. Open and drain water chestnuts and add to chicken along with basil. Cook for 30 to 40 mins stirring occasionally.
In pot add 1 1/2 cups jasmine rice and 3 cups cold water. Bring rice to a boil, then cover and simmer for 20 mins. 25 mins for stickier rice.
Serve panang topped over rice for a delicious meal. Add dried chili pepper flakes for added spice.
Serves 3 - 4 persons.
****All ingredients were purchased at your local east Las Vegas Fresh and Easy market located on Tropicana and Nellis. Here is a link to their website to see what great deals they have for you.
http://www.freshandeasy.com/WeeklySpecials.aspx
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