Panang Version 2 Recipes

PANANG CURRY

Steps:

• Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
• Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

PUMPKIN APPLE STREUSEL MUFFINS VERSION 2

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 24 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, baking soda and salt.
• In a separate bowl, mix together eggs, pumpkin and oil.
• Add pumpkin mixture to flour mixture; stirring just to moisten.
• Fold in apples.
• Spoon batter into prepared muffin cups.
• For the streusel: In a small bowl, mix together 1/4 cup flour, 1/2 cup sugar and 1/2 teaspoon cinnamon.
• Cut in butter until mixture resembles coarse crumbs.
• Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35 minutes, or until a toothpick inserted into a muffin comes out clean.

PICADILLO (VERSION #2)

Steps:

• In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
• Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
• Before serving, stir in almonds or sprinkle them over top.

THAI PANANG CURRY (GOURMET STYLE )

Steps:

• In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
• Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
• Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
• Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
• Saute all your meat ingredients and set aside.
• Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
• When ready to serve, mix in Basil and Mint.
• Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
• (if you prefer more heat add more red chili I like mine to burn).

POSTUM COPYCAT, VERSION 2

Steps:

• Heat oven to 300°F.
• Combine all ingredients and rub them between the palms of your hands until they are evenly mixed.
• Spread mixture into shallow baking pans.
• Roast until well-browned, about 5 hours, stirring every 15 minutes to ensure even browning.
• Cool and store in a sealed jar or canister.
• To use, add 2 tablespoons mix to 1 1/2 cups water.
• Boil or brew in a coffee maker.

PANANG VERSION 2

Steps:

• Place Oil in bottom of Wok.
• Add: Sliced chicken breast meat (1 pkg), 1/4 can Red curry paste (1 - 2 Tablespoons), 1/3 can coconut milk, Kaffir lime leaves (sliced), Pinch of ground cumin, Pinch Ground Corriander.
• 1 - 2 Tbls Fish Sauce (start with one and add more later after everything is combined).
• Cook together until chicken is half done add shrimp (if using).
• Add 1/3 - 2/3 can cocnut milk.
• 1 big spoon crunchy Peanut Butter.
• 1 - 2 Tbls sugar.
• Thai basil chopped.
• Hot Chili to taste (I put one bruised chili pepper, sliced, with the initial ingredients).
• Handful frozen Peas.
• Sliced Green Pepper.
• Cook till thickened serve over steamed Jasmine Rice.