Chicken Penang Curry
by Rangsan Sutcharit, executive chef, Amarind's
6822 W. North Ave.; 773-889-9999
Chicago Magazine May 2002

"I choose this recipe to give you because its very popular and people are excited to know how to cook it for themselves. .If they cannot make the curry themselves, they can buy a Penang curry paste from a Thai market. Thai Grocery on Broadway is a good sourcethey have everything." 
R. S.
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Chicken Penang Curry

INGREDIENTS
 Vegetable oil
 1 1/2 Tbsps. Penang curry paste* (recipe follows)
 1/2 lb. boneless chicken breast, sliced into 2-inch strips
 1 1/2 cups coconut milk
 2 Tbsps. fish sauce*
 1 Tbsp. sugar
 1 tsp. brown sugar
 1 fresh kaffir lime leaf, sliced thin
 1 Tbsp. ground, roasted peanuts

METHOD
1. In a saucepan, heat oil and Penang curry paste on low until curry paste bubbles.
2. Add chicken, coconut milk, fish sauce, sugar, brown sugar, kaffir lime leaves, and peanuts. Stir well for about 8 minutes, or until chicken is cooked through.
3. Serve with hot steamed rice.

Penang curry paste

INGREDIENTS
 20-25 dried red chili peppers or guajillo chilis, including the seeds
 1 cup lemon grass, coarsely chopped
 1 cup shallots, sliced thin
 3 cloves fresh garlic
 1/4 cup galangal root, chopped
 1 Tbsp. kaffir lime or lemon rind, chopped
 1 Tbsp. coriander seeds
 1 Tbsp. cumin seeds
 1 Tbsp. salt
 1 Tbsp. shrimp paste
 2 Tbsps. vegetable oil
 1 cup water

METHOD
1. Soak dried red chili peppers in water for 30 minutes, drain.
2. Combine all the ingredients in a food processor and process until smooth.

*Prepared Thai Penang curry paste and fish sauce can be purchased at Asian grocery stores such as Thai Grocery at the corner of Broadway and Argyle.

Serves 4

This story was originally published in May 2002.
  

 

 
 
