Gaeng Panang Gai

Recipe by Tom Woodcock
Serves: 4

For Spice Paste:
♦ 1 1/2″ Galangal, diced
♦ 3 shallots
♦ 6 cloves garlic
♦ 2 tbsp cilantro roots (reserve leaves for other use)
♦ 1 tsp shrimp paste
♦ 6 kaffir lime leaves
♦ 2 stalks lemongrass, white parts only (around 3 to 4 inches) diced
♦ 4 large dried red chillies, rehydrated for 15 minutes in boiled water
♦ 1/2 cup peanuts
♦ 4 fresno chillies, stems removed

The Rest:
♦ vegetable oil
♦ 1 1/2 lbs chicken, cut into 1″ cubes
♦ 1 can reduced fat coconut milk
♦ 1 1/2 tbsp fish sauce
♦ 1 1/2 tbsp brown sugar
♦ red & yellow bell pepper, thick julienne
♦ 1 cup shittake mushrooms, sliced
♦ 2 cups kale, shredded

Add all of the paste ingredients to the bowl of a food processor, and process to a coarse paste. Set aside to prepare the pan.

Heat a large heavy saute pan over medium heat, and add just enough vegetable oil to cover coat the bottom of the pan. Once the oil is hot, add the paste – fry until fragrant and starting to brown. Add the chicken and cook for one minute on high heat, then add the coconut milk and stir thoroughly. Bring the mixture to boil, then reduce to medium-low heat; add the fish sauce and sugar, and cook for about 5 to 8 minutes. Add the vegetables once the chicken is close to done, and cook for two more minutes – check for doneness. Serve with rice.

To read more about this dish and my musical pairing, click HERE.

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