One-pot panang curry

[anaesthete]

I've finally perfected the dutch oven approach to Thai-style curry. It comes out more watery than at the restaurant, but a bit less salty and I'd wager healthier, too. This makes ~four huge servings and lasts us a few days in the fridge. The beauty of this recipe is that you can use whatever veggies you like; I've included the combination that I like best here. This recipe makes the dish what I'd call "medium" but is likely hot enough to keep spice wimps away from your leftovers.

EDIT: A friend suggested I add this caveat about the heat, for those of you still using conventional produce (Mom): "You might want to bring attention to the difference between organic serrano vs non-organic. 1 non-organic serrano only has enough heat to power say 2/3cup of raw rice. The heat in your prepared dish would be negligible with 1 non-org chili."

What you need:

• Cast iron dutch oven (this recipe fills mine, which holds 3 1/2 quarts)
• 1 cup rice (I used brown for the fiber content, but you can use jasmine if you want a more authentic flavor)
• 1- 1 1/2 pounds chicken breast, cut into bite-sized chunks
• 1 can coconut milk ~14 ounces
• About 2 oz curry paste (I used half a can of this brand)
• A whole mess of thai basil
• 1 finely minced serrano pepper
• 1 tsp brown sugar
• 1 tsp fish sauce
• 1 tablespoon freshly squeezed lime juice OR zest of 1 lime
• 1 medium carrot, sliced into coins
• 4-5 baby thai eggplant, sliced in half, then into wedges
• 1/2 large red bell pepper, sliced however you like
• 1 10-ounce package frozen spinach (you can use fresh, but I find that the frozen stuff ends up less overcooked)

Directions:

1. Preheat oven to 450 degrees
2. Spray the inside of a cast-iron dutch oven with canola oil.
3. Cover the bottom of the dutch oven evenly with a layer of washed rice
4. Place the chicken on the rice
5. Create the curry sauce by whisking together coconut milk, curry paste, basil, serrano pepper, brown sugar, fish sauce, and lime.
6. Pour half the curry sauce over the chicken and spread evenly.
7. Next, place the vegetables in an even layer: carrot, eggplant, bell pepper, and then cover with the rest of the curry sauce.
8. Top with the frozen spinach.
9. Cook for 45 minutes.