curry paste

1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 cup peanut butter
3 tbsp. red curry paste

  • dry-fry coriander and cumin seeds until fragrant, about 1 minute
  • remove from pan, let cool, and grind with mortar and pestle
  • mix with peanut butter and curry paste, and set aside

chicken

1 lb. chicken breast or thighs
2 tbsp. tamari

  • thinly slice chicken, toss with tamari, and set aside

curry

13.5 oz. can coconut milk
1 tsp. lime zest
1 1/2 tsp. brown sugar
1 red bell pepper, sliced
1/4 onion, sliced and cut into thirds
bamboo shoots or other veggies, to taste

  • scoop 1/4 cup of cream from coconut milk, and add to hot pan, stirring until thickened, about 30 seconds
  • add curry paste, reduce heat to medium, and cook until the sauce breaks, 2-3 minutes (adding a splash of coconut milk if it starts sticking)
  • add lime zest, sugar, and veggies, and continue cooking while stirring until the veggies are softened
  • add coconut milk and simmer until thickened, 4-8 minutes
  • add chicken and simmer until chicken is thoroughly cooked, about 5 minutes
  • serve with rice

source: https://cooking.nytimes.com/recipes/1024637-panang-curry