Sometimes a recipe is inspired by creativity or necessity or playfulness. Sometimes a recipe is inspired by seasonal ingredients. And sometimes a recipe is inspired by bacon, which was inspiration enough in the case of this well-rounded and satisfying offering. If you”re a fan of Thai food and bacon, you can”t lose.
Some adjustments that might make sense for your pantry: Large amounts of chicken stock are not traditional for a panang curry, so feel free to reduce the amount. You don”t have to remove the lime leaves, but if you are going to leave them in be sure to chop them finely, as they remain tough through cooking. Mild citrus may be substituted for the lime leaves in a pinch. You can substitute other sweeteners (cane sugar, honey) for the palm sugar, but don”t make it too sweet as the dish picks up some sweetness from the apples. Finally, you may substitute chili flakes, hot sauce, etc. for the chili oil.
1 lb. boneless skinless chicken thighs
1 large yellow onion, roughly chopped
1 can coconut milk
8 oz chicken stock
10 kaffir lime leaves (roughed up a bit)
1 tbsp grated ginger
3 tbsp panang curry paste
1 tbsp fish sauce
2 tbsp palm sugar (may substitute other sweetener)
1 tsp chili oil (may substitute chili flakes, etc.)
8 oz lean bacon
2 medium Fuji apples, cored, peeled and diced
juice of one lemon
In large saute pan, cook bacon and remove, leaving coating of bacon fat in pan.
Add chicken and onion, cook over high heat until chicken is well-browned.
Add half of apples and remaining ingredients and reduce to a simmer. Cook until chicken is done, around 30 minutes. About halfway through, add the remaining apples.
Remove lime leaves. Dice bacon and return to pan and heat through. Serve with rice.