Panang Curry

Ingredients

1. 2-3 tablespoons coconut oil
2. ¾ cup shallots (approx. 3-4 depending on size), very finely minced
3. 3 cloves garlic, finely minced
4. 1 inch piece of ginger, peeled and finely minced or grated
5. 1 Habanero Pepper (or ½ of one, depending on your tolerance for heat), de-seeded and very finely minced
6. 5-6 basil leaves, plus more for garnish
7. 1 4oz can of Panang Curry Paste
8. 4 Anchovy Fillets (or 1 TBSP Anchovy Paste)
9. 1 Tablespoon White Miso Paste
10. ¼ Cup Brown Sugar
11. 3 Tablespoons Peanut Butter
12. 1 8oz bottle of Snow’s clam juice (or 1 14oz can chicken broth)
13. 2 14oz cans full-fat coconut milk
14. 1 large sprig of basil
15. 4 oz sugar snap peas (optional)
16. 1 Red Bell Pepper, thinly sliced
17. 8 oz Bamboo Shoots in Water, drained
18. ½ cup peanuts, ground (use a food processor for this, or grind by hand using a mortar and pestle)
19. Approx. 2lbs chicken breasts (4-5 breasts), very thinly sliced on a bias
20. Kosher Salt, as needed
21. MSG, as needed (maybe ¼ teaspoon)
22. Extra basil, lime, and cilantro – as needed

Prep/Mise-en-Place

1. Mince shallots and reserve in a medium bowl
2. Mince or grate garlic and ginger; de-seed and mince Habanero pepper; reserve together in a small bowl
3. Slice basil leaves
4. Mix anchovies/anchovy paste and miso paste along with a pinch of Kosher salt and reserve in a small bowl
5. Open can of curry paste
6. Mix together brown sugar and peanut butter, and reserve in a small bowl
7. Open bottle of clam juice (or can of chicken stock)
8. Open cans of coconut milk
9. Pick sprig of basil
10. Slice red bell pepper, and combine in a large bowl with sugar snap peas and bamboo shoots
11. Grind peanuts and set aside
12. Slice chicken and set aside

Instructions

1. Set a large pot or Dutch Oven over medium high heat; add coconut oil
2. Once oil is fully melted and shimmering, add shallots. Reduce heat to medium, and season liberally with Kosher Salt (perhaps ½ teaspoon, or a 3-finger pinch). Sauté until soft and mostly translucent, but do not allow to brown – 2 or so minutes.
3. Add garlic, ginger and Habanero pepper and sauté until very fragrant, 1 minute
4. Add basil and sauté until wilted, 30 seconds
5. Add anchovies and miso paste and sauté, 30 seconds
6. Add curry paste, and stir until well incorporated, and very fragrant, 1 minute
7. Add brown sugar and peanut butter and stir until well incorporated
8. Add clam juice (or chicken broth/stock), bring to a simmer scraping up anything stuck to the bottom of the pan
9. Add cans of coconut milk and stir to incorporate
10. Bring to a simmer, then reduce heat to maintain simmer.
11. Add sprig of basil
12. Simmer for 7-10 minutes until slightly reduced
13. Taste the broth and balance for flavor
14. Add red bell pepper, sugar snap peas, and bamboo shoots; simmer for 3 minutes more
15. Add chicken, and simmer until no longer pink and just barely cooked through, 3 minutes more
16. Stir in ground peanuts
17. Stir well, off the heat, cover, and allow to rest for 5 minutes

Serve with flatbread, white rice, and plenty of basil, lime and cilantro