Chicken Panang Curry

Submitted by Heather

We didn't eat too many authentic ethnic foods growing up in Minnesota. We ate "ethnic" foods like stir fry, tacos and lasagna, but they were pretty Americanized.  They were delicious, comfort food type dishes, don't get me wrong.  I loved them (really, I did Mom!).  But when all the salsa in the house was from a jar and the heat factor was "mild", you know we were taking baby steps in the spice department.  I didn't even know what cilantro was!  What a crime!

I didn't discover foods with more authentic spices and heat until my husband and I moved to California.  We lived in the Bay Area, and you really can't escape the amazing array of wonderful ethnic restaurants there.  And the average grocery store is even stocked with all kinds of curries, and Asian sauces and interesting vegetables.  My husband was in heaven.  He loves spicy foods and was thrilled to finally have chances to eat them at every turn.  Not that my cooking was bland before we moved there.  Ahem.  Okay, I was a terrible cook when we first got married, but since there was a lot of room for improvement I learned a lot in California.  

This Panang Curry is the first Thai dish I learned to cook and has been a staple in our house for years.  We all love it, even down to my 6 year old (my 3 year old doesn't eat anything, so she doesn't count).  Give it a try, it's really delicious!

 Serves 6

1 & 1/2  lbs boneless, skinless chicken breasts, sliced thinly against the grain

2 T. lime juice

2 T. fish sauce (if you're feeling adventurous) or salt to taste (approx 1 tsp)

1 T. brown sugar

1 T. Mae Ploy Panang Curry Paste*

1 14 oz. can coconut milk (NOT cream of coconut)

1 red onion, sliced

2 red and or green bell peppers, sliced

1/4 C. chopped cilantro

2 T. fresh ginger, peeled and thinly sliced (optional)

rice (I like jasmine rice)

If serving with rice, start rice cooking (a rice cooker is wonderful to have in this situation).  In a small bowl, mix together the lime juice, fish sauce or salt, and brown sugar.  Set aside.

In a skillet over medium high heat, add curry paste with 1/2 can of the coconut milk.  Stir frequently until curry paste is dissolved and mixture is bubbling.

  

Add the rest of the coconut milk, onions and bell pepper.  Bring to a boil, then simmer for 2 minutes.

  

Add the lime juice mixture and sliced chicken.  Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

  

Add the cilantro and the ginger.  Sometimes I leave the ginger out if I don't have any fresh ginger on hand, and it's very good without it too.  Stir and cook 1 to 2 minutes more until the chicken is cooked.

Serve over rice and enjoy!

*A note about the curry paste:  I found mine at an Asian supermarket (Super H) here in the D.C. area.  When I lived in NC and needed more curry paste I tried a brand from Harris Teeter, which I did not like at all. In fact, when I first made this dish long ago, I remember looking up curry pastes to see which was the most authentic and/or delicious and Mae Ploy kept popping up in my searches.  So, if you can find it, I recommend Mae Ploy.  In fact, the dish may taste quite different with another kind of paste, but it may still be very good.

Source:  I have no idea.  I have this tattered printout from the 90's and it doesn't have the source.  Sorry!

Curry Chicken Salad

Submitted by Heather

Do you ever feel like you eat the same thing for lunch every day?  I seem to go back and forth between salad and deli-turkey sandwiches.  They're not bad, but sometimes it's nice to shake things up a bit.  That's where these yummy curry chicken salad sandwiches come in.  I never feel like making much of a fuss at lunchtime (read: doing more than throwing already prepared stuff in the microwave or on some bread), so I make this chicken salad the day before and store it in the fridge for the next few lunches.  My husband is lucky if he gets any, since I'm always pushing the leftovers from dinner on him.  I usually make it with "light" ingredients, but it's probably even more delicious with the full fat versions.  And I know some of you feel very strongly about mayo vs. Miracle Whip.  Just choose whichever suits you best or whichever one you have in the fridge.

I've used canned chicken from Costco, chicken cooked in a crockpot and rotisserie chicken and they're all good in this recipe.  And don't skip the apples (and peppers!).  They add a nice sweetness and crunch that I much prefer to the usual celery you find in these kinds of salads. 

I love to eat this salad on toasted sourdough bread or even better, homemade bread.  In the picture above the salad is on homemade wheat bread made by my neighbors.  It's delicious and if I can ever wrestle the recipe from them, I'll share the goodness.

1/2 C. light mayonnaise or Miracle Whip

1/2 C. light sour cream

1 T. lemon juice

2 tsp. curry powder

1/2 tsp. dijon mustard (or any mustard on hand)

3 1/2 C. cooked chicken, chopped

one green onion, chopped

1/2 red, orange or yellow pepper (optional)

1/2 apple, chopped small

1/2 C. chopped roasted cashews

salt and pepper to taste

In a small bowl, blend the mayonnaise, sour cream, lemon juice, curry powder, and mustard and then set aside.

Next combine the chicken, green onion, pepper, apple, and cashews in a large bowl. Add the dressing and mix well.  Salt and pepper the chicken salad to taste.

Note: If you plan on storing this to eat later, don't add the cashews until serving time or they'll get soft.

Source:  I have no idea.  I have a recipe ripped from a magazine that I used for inspiration, but I've changed it quite a bit.