Panang Curry

 
Updated 1/11/2011 11:06 AM

2 tablespoons mung beans

1 cup chicken broth

 

1 can (14.5 ounces) coconut milk

teaspoon peppercorns

2 green onions

1 teaspoon cardamom

1 handful cilantro

1 teaspoon roasted cumin seeds or teaspoon ground cumin

2 teaspoons peanut butter

2 Kaffir lime leaves (see note)

teaspoon salt

1-inch slice galangal (see note)

2-inch piece lemon grass

1 teaspoon coriander seed

5 Thai peppers, or to taste

1 pound chicken breast or tofu

1 large sweet onion

1 can (8 ounces) bamboo shoots

Jasmine rice, cooked


Bring 2 cups water to a boil. Add mung beans; lower heat and cook about 1 minute. Stir occasionally. When they start to split open they are ready.

In a blender puree the broth, coconut milk, peppercorns, onions, cardamom, cilantro, cumin, peanut butter, Kaffir limes, salt, galangal, lemon grass, coriander and Thai peppers. Set aside.

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Cut chicken or tofu into bite-sized pieces. Chop onions.

Bring puree to a boil in a small sauce pan. Add chicken (or tofu), onions, bamboo shoots. Bring to a boil and reduce heat; simmer 15-20 minutes. Serve with white jasmine rice.

Serves four to six.

Cook's note: If you can't find Kaffir lime leaves, use teaspoon lime zest plus teaspoon fresh lemon thyme. Ginger can be substituted for the galangal.