Fully Pressurized.  Again.  For the 005

May 16, 2005

Panang The Pain

I've been craving some Thai food for awhile and was 1) too lazy to go and get some from Tara Thai or 2) afraid to experiment at local Thai restaurants. I noticed Trader Joe's had some Thai Red Curry Sauce and decided to give it a shot. Here's my quick panang curry "recipe":

1 jar of TJ's Thai Red Curry Sauce
8-10 chicken breast tenderloins, cut into bite-sized chunks
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 large white onion, sliced
large handful of Thai basil leaves
1/2 tbsp sugar, to taste

Throw the chicken into a large skillet with some EVOO and cook till done. Remove chicken and sautee the green bell pepper and onion until soft/translucent. Add red bell peppers (I like some of my pepper still crisp), curry sauce, and most of the basil leaves. Simmer for about 10 minutes or so for the sauce to penetrate the other ingredients. I added some sugar to counter the saltiness of the sauce. Garnish with thai basil leaves and serve on a bed of white rice.

Initial tastes would yield one to conclude that TJ's sauce is too salty, but it actually worked out to be perfect when mixed in with the rice. The heat was mellow and just right for my tastes. This curry would probably be even better the next day because the sauce had not really permeated the chicken as much as I would have liked. All-in-all, I highly recommend the sauce. It quenched my craving, and, for the price of the average panang curry dish at a restaurant, I got dinner and a bunch of leftovers. Yeah yeah, the pic sucks, but I didn't want the plate to cool down too much.

Posted by hungwin at 08:28 PM | Comments (0)