I'm finally painting again. And making myself paint larger too. Music seems more interesting to me too lately, and learning about other things. It's good to have a break from school. It's been really good to have some fun doing art, and taking a look at design in varying degrees. I'm so grateful to have creative people in my life; I'm so grateful I guess selfishly, because it's inspiring.
Hope summer is treating you well too, thanks for being a friend around here, I'm so glad to have you.
Although art primarily has become my main focus lately, I'm still cooking. And honestly, it isn't as important to me as doing art; which is a cool switch up. Although not as important, it's still been superbly delicious. I love having a husband who is creative in the kitchen, that definitely helps.
On with the curry!
I'm not exaggerating when I say this, but this was the best at-home curry I've ever had. Billy and I love curries so much, and up until now we have always used the curry paste bought at the store. A couple nights ago, Billy got adventurous and whipped up a fabulous Panaeng curry paste.
He ended up substituting a few ingredients for what the original recipe called for, so it is a pretty kitchen-friendly curry recipe. One of these days we'll pick up some lemongrass, galangal, and kaffir lime leaves, but if you're like us and don't have good access to these, you'll be beyond happy with this recipe.
Thanks Lindsey for suggesting this post! Also, some music to listen to while you cook.
Adapted from Oi Cheepchaiissara
Time: 30 - 45 min Serves: 4
Cook's Notes: 1) Would also be quite delicious with tofu. For vegetarian option, use vegetable broth, and tofu or more vegetables in place of the chicken. 2) I used to use a wok for making curries, but used a cast iron skillet this time and it turned out way better. 3) If using store bought curry paste, add minced onion and garlic to paste when you fry it.
Vegetarian Option | Gluten-Free
2 large dried red chilies, deseeded
1 bay leaf, chopped
zest of one lemon
1 inch fresh ginger, peeled, chopped
4 garlic cloves, peeled, roughly shopped
1 small sweet onion, chopped
7 cilantro stems
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp paprika
2 tsp cumin
Panaeng Curry with Chicken:
1 1/2 tbsp coconut oil
1/3 cup curry paste (if using store bought, use only 2 - 3 tbsp)
2 chicken breasts, thinly sliced
1, 15 oz can coconut milk, reserve 1/4 cup for garnish
1/4 cup chicken stock
1 tbsp soy sauce (or fish sauce)
2 tsp lime juice (or tamarind purée)
1 red bell pepper, sliced
a few basil sprigs for garnish
1) For curry paste: Soak the chilies in hot water for two minutes or until softened. Drain, roughly chop chilies. Place chilies and the rest of the curry paste ingredients in food processor. Process until smooth. Set aside. If you have leftover curry paste after this use, freeze it in an air tight container. Good for up to 6 months+.
2) Heat large cast iron skillet over medium heat. Melt coconut oil in skillet. Add curry paste. Fry paste for 3 minutes, stirring occasionally. Frying the paste will release all of the flavors.
3) Add chicken (or tofu) and stir fry for five minutes or until just cooked through.
4) Add coconut milk, chicken stock, soy sauce, and lime juice. Add bell peppers. Once mixture comes to a boil, drop heat down to low and simmer for 7 - 10 minutes.
Serve over jasmine rice, and garnish with remaining coconut milk and sprigs of basil.
See this on Pinterest!