Dang…Panang Curry

2 tbsp. peanut or vegetable oil
2 toes garlic, minced
4 oz. Panang curry paste (I use Maesri brand 4 oz. can)
2 – 14 oz. cans coconut milk
2-4 oz. coconut cream, optional
3 kaffir lime leaves OR:

Substitution for lime leaves:
2 bay leaves
Zest ½ lime
1 full sprig of fresh basil (Thai basil preferred but you can use regular)

1 – 1 ½ lb. sliced chicken breast (about 1 ½” long and ¼” thick)
1 ½ tbsp. good-quality fish sauce
2 Tbsp. palm sugar or 1 Tbsp. Agave Nectar
1 medium carrot, thinly sliced at an angle
½ medium white onion, thinly sliced strips
½ green or red bell pepper, thinly sliced strips
1 can small potatoes, halved or quartered depending on the size
Red Thai chilies, minced, or cayenne pepper to taste (optional if you like some heat)
1 cup dry jasmine rice

DIRECTIONS:
Prepare jasmine rice per the directions. When time is up, do not open the lid; remove from heat and set aside.

Pour oil and garlic into a cold wok or large frying pan and set heat to medium high. Fry the garlic until light brown. Add the curry paste and fry for 3-4 minutes, stirring constantly. Slowly incorporate the coconut milk and cream (optional) and stir to dissolve any curry paste lumps. Add the lime leaves or substitutes.

When the liquid simmers, add the sliced chicken and fish sauce. Microwave palm sugar with just a splash of water for 30 seconds to liquify and add to the pan. Simmer until chicken is nearly cooked through (about 8 minutes), stirring regularly. Add carrots and simmer for 1-2 minutes. Add onions, peppers, and potatoes, simmering about 4-5 minutes (don’t overcook the veggies—you don’t want them to be mushy). Remove from heat.

Place ½ cup of prepared rice on a plate and generously cover with Dang…Panang—don’t skimp on the sauce.

Note: I’m not a huge fan of fish sauce, so I don’t add a lot. However, fish sauce affects the saltiness of the dish, so, if you’re like me, you may need to add a bit of salt to fit your taste. If you’re a fan of fish sauce, you can add a little more (maybe increase to 2 tbsp. to start), and it will be more present in the flavor, cutting through the sweetness of the coconut.