Across the Universe

Curry: From the southern Indian word kari , meaning "sauce," comes this catch-all term that is used to refer to any number of hot, spicy, gravy-based dishes of East Indian origin (The Food Dictionary).

I am an inherently curious person. Trying new things, from a doomed foray into fencing to a band suggested by my best friend to a style of cuisine I’ve never heard of, is something that I really enjoy. Experience and experimentation help us grow and develop as humans, which is exciting to me. A few years ago, I was introduced to Thai cuisine by my best friend, Carrie. While I am usually wary of extremely spicy foods, what I found was some of the most flavorful, fragrant, delectable curries I had ever tasted.

Now, if you’re anything like me, when someone says curry, the first thing you think of is India. While, as noted above, curries did originate in India, it has become one of the few truly Pan-Asian foods. From India and Pakistan to Malaysia, China, and Nepal to Thailand, Indonesia, Afghanistan and Sri Lanka, the British Empire picked up these spicy, flavor-filled gravies and carried them to the far reaches of Asia and beyond. Each nation added its own unique, regional spin to the sauces, which vary from the fiery red curries of Malaysia and Indonesia to the docile, turmeric based curries of India.

Though I am still experimenting and learning about South Asian cuisine and all of the joys therein, right now, Thai is my favorite. That is partially because Thai restaurants are ubiquitous in Richmond – there are 6 in Carytown alone. However, there is something about the sweet and spicy interplay that I find really appealing.

Not to mention I make a mean Panang.

So, without further ado, here is my variation on a traditional Panang curry.

Thai Panang Curry with Coconut Saffron Rice

Curry:
2 small green chiles, chopped and deseeded ****
2 stalks lemongrass, chopped
1/2 yellow onion, diced
2 garlic cloves, crushed
2 tbs lime juice
1 tbs honey
1 tsp each cardamom, cumin, coriander, cinnamon and turmeric
1 tbs ginger paste
2 tsp fish sauce
1 tbs vegetable oil
1 1/2 cans coconut milk, stirred
2 chicken breasts, diced
1 cup dried lentils
1 medium pineapple, diced
1 bunch cilantro (optional)

Rice:
2 cups low sodium chicken stock
1 cup orange juice (NO PULP)
1/2 can coconut milk
3-4 strands saffron
2 cups long grain basmati rice


*** A note about chiles: when handling fresh peppers, make sure to wear gloves or to turn the plastic bag in which they are stored inside out over your hand. The juices from chile peppers can and will burn your hands. ***

In a medium saucepan with a lid, combine all ingredients for rice. Cook just below medium heat, stirring occasionally to avoid sticking.

In a small food processor, combine peppers, lemongrass, fish sauce, ginger, spices, honey, onion, garlic, and lime juice. Pulse on hi until a rough paste is formed.

In a large wok or deep skillet with scrapable sides, heat vegetable oil over medium flame. Saute curry paste from food processor until lightly browned and very fragrant. Add coconut milk, whisking until paste is incorporated fully. Simmer for about 3-5 minutes.

Add lentils, saute for 10 minutes, stirring occasionally to prevent sticking. Add chicken, saute for another 10 minutes until chicken is cooked through. Stir in pineapple and cook for 1-2 minutes, just until pineapple is heated through.

In four shallow bowls, layer rice and curry and top with chopped cilantro.

Enjoy!