Panang Chicken Curry. I have made variations of this in the past using
red curry but this time I used the Panang curry paste that I managed to
find. I chopped half an onion, half a red pepper, half a green pepper,
finely chopped two big cloves of garlic and about half a thumb sized
chunk of ginger root. I slice up four chicken thighs and sprinkled a
little salt on them.

I started with some oil in a hot pan and added about a tablespoon of
Panang curry paste, and stir fried it, then threw in the onion for a
minute followed by the ginger, garlic and peppers. After about a minute
I threw in the chopped chicken. When the chicken was pretty well cooked
I added coconut milk, about a Tblsp of peanut butter, some soy sauce and
fish sauce. I let pushed the peppers to the side and let the chicken and
sauce boil and reduce for a couple minutes, then added some corn starch
slurry to thicken it.

I served it on a bed of Jasmine rice and garnished with a good sprinkle
of cilantro. My arm is now sore from patting myself on the back. That
stuff was wonderful.

On Tuesday, October 17, 2023 at 12:23:41 PM UTC-10, Dave Smith wrote:
> Panang Chicken Curry. I have made variations of this in the past using
> red curry but this time I used the Panang curry paste that I managed to
> find. I chopped half an onion, half a red pepper, half a green pepper,
> finely chopped two big cloves of garlic and about half a thumb sized
> chunk of ginger root. I slice up four chicken thighs and sprinkled a
> little salt on them.
>
> I started with some oil in a hot pan and added about a tablespoon of
> Panang curry paste, and stir fried it, then threw in the onion for a
> minute followed by the ginger, garlic and peppers. After about a minute
> I threw in the chopped chicken. When the chicken was pretty well cooked
> I added coconut milk, about a Tblsp of peanut butter, some soy sauce and
> fish sauce. I let pushed the peppers to the side and let the chicken and
> sauce boil and reduce for a couple minutes, then added some corn starch
> slurry to thicken it.
>
> I served it on a bed of Jasmine rice and garnished with a good sprinkle
> of cilantro. My arm is now sore from patting myself on the back. That
> stuff was wonderful.

We went to a ramen restaurant last night. I had Japanese tonkatsu curry. It's always quite a thrill. Thai curry is also pretty good.
The pork cutlet was overcooked. That was kind of an amature mistake.

https://photos.app.goo.gl/Fx6DrPrykSL19eeb6

On Tue, 17 Oct 2023 16:15:54 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>We went to a ramen restaurant last night. I had Japanese tonkatsu curry. It's always quite a thrill. Thai curry is also pretty good.
>The pork cutlet was overcooked. That was kind of an amature mistake.
>
>https://photos.app.goo.gl/Fx6DrPrykSL19eeb6

In western cuisine the soup would be served separately, in a bowl. In
Hawaii they just pour it on the plate, so that there's no room for
vegetables.

On Tuesday, October 17, 2023 at 5:23:41 PM UTC-5, Dave Smith wrote:
>
> Panang Chicken Curry. I have made variations of this in the past using
> red curry but this time I used the Panang curry paste that I managed to
> find.
>
> I served it on a bed of Jasmine rice and garnished with a good sprinkle
> of cilantro. My arm is now sore from patting myself on the back. That
> stuff was wonderful.
>
Sorry I'm late, I was off doing something else. Anyway, it was the creamy,
chicken, rice, and mushroom soup that was made in the pressure cooker.
I'll probably be slurping this down for a couple more days.

On Tue, 17 Oct 2023 20:52:51 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Tuesday, October 17, 2023 at 5:23:41 PM UTC-5, Dave Smith wrote:
>>
>> Panang Chicken Curry. I have made variations of this in the past using
>> red curry but this time I used the Panang curry paste that I managed to
>> find.
>>
>> I served it on a bed of Jasmine rice and garnished with a good sprinkle
>> of cilantro. My arm is now sore from patting myself on the back. That
>> stuff was wonderful.
>>
>Sorry I'm late, I was off doing something else.

The Sisterhood will forgive you for sometimes doing something else,
instead of pleasing them.

On Tuesday, October 17, 2023 at 11:11:17 PM UTC-5, Bruce wrote:
>
> On Tue, 17 Oct 2023 20:52:51 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
> >
> >Sorry I'm late, I was off doing something else.
> >
> The Sisterhood will forgive you for sometimes doing something else,
> instead of pleasing them.
>
But the most important question is do YOU forgive me?

On Tue, 17 Oct 2023 21:17:58 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Tuesday, October 17, 2023 at 11:11:17 PM UTC-5, Bruce wrote:
>>
>> On Tue, 17 Oct 2023 20:52:51 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>> >
>> >Sorry I'm late, I was off doing something else.
>> >
>> The Sisterhood will forgive you for sometimes doing something else,
>> instead of pleasing them.
>>
>But the most important question is do YOU forgive me?

Of course. I'm very easy going.

On 2023-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
> Panang Chicken Curry. I have made variations of this in the past using
> red curry but this time I used the Panang curry paste that I managed to
> find. I chopped half an onion, half a red pepper, half a green pepper,
> finely chopped two big cloves of garlic and about half a thumb sized
> chunk of ginger root. I slice up four chicken thighs and sprinkled a
> little salt on them.
>
> I started with some oil in a hot pan and added about a tablespoon of
> Panang curry paste, and stir fried it, then threw in the onion for a
> minute followed by the ginger, garlic and peppers. After about a minute
> I threw in the chopped chicken. When the chicken was pretty well cooked
> I added coconut milk,

And that's where you lost me. I realize my antipathy for coconut
milk is a little weird.

> about a Tblsp of peanut butter, some soy sauce and
> fish sauce. I let pushed the peppers to the side and let the chicken and
> sauce boil and reduce for a couple minutes, then added some corn starch
> slurry to thicken it.
>
> I served it on a bed of Jasmine rice and garnished with a good sprinkle
> of cilantro. My arm is now sore from patting myself on the back. That
> stuff was wonderful.

Lunch was a BLT. Dinner was a salad with chicken on it, dressed
with balsamic vinaigrette.

--
Cindy Hamilton

On 2023-10-18 3:34 a.m., Cindy Hamilton wrote:
> On 2023-10-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
>> Panang Chicken Curry. I have made variations of this in the past using
>> red curry but this time I used the Panang curry paste that I managed to
>> find. I chopped half an onion, half a red pepper, half a green pepper,
>> finely chopped two big cloves of garlic and about half a thumb sized
>> chunk of ginger root. I slice up four chicken thighs and sprinkled a
>> little salt on them.
>>
>> I started with some oil in a hot pan and added about a tablespoon of
>> Panang curry paste, and stir fried it, then threw in the onion for a
>> minute followed by the ginger, garlic and peppers. After about a minute
>> I threw in the chopped chicken. When the chicken was pretty well cooked
>> I added coconut milk,
>
> And that's where you lost me. I realize my antipathy for coconut
> milk is a little weird.
>
However, if you stir it into cooked kale, it slides into the trash bin
much more easily.