Several years ago I traveled to Thailand.
And here’s the thing about Thailand. Well, there’s a couple things actually.
First, it’s the only place I’ve traveled that I didn’t think I saw enough of it. It made me want to go back. There was something magical about it.
For a couple bucks you can eat enough food to feed a village. Main course, drinks, desserts… you name it. The flight is pricey, the rest of the trip, not so much. And the food was ALWAYS good.
So after all these years, I finally figured out how to make Panang Curry. And I was so disappointed in myself that I waited so long, because it’s so good. SOOOOOO good.
And the trick I found. Coconut milk and coconut cream. Two different things.
Now…. if I could just figure out their banana crepes.
PANANG CURRY
1 can coconut milk
1/2 can coconut cream (Although, the last time I made it, I threw it all in.)
2 Tbsp Panang curry paste
1 Tbsp Brown sugar
1 Tbsp Soy sauce
1.5 Tbsp Lime Juice
1 cup chopped onion
Basil Leaves Chopped (as much as you want in there, personal choice, if you have Thai basil, even better)
1/2 Red bell pepper sliced slim
1/2 Green bell pepper sliced slim
2 Chicken breast diced
(Added to mine, beans, or snap peas, or broccoli… whatever vegetables float your boat… this particular one I added beans.)
Spices to add, also at your discretion…. red chili ( I add sriracha), curry powder, fresh or powdered ginger, fresh or powdered garlic.
1 Tbsp fish sauce
Wash and cut Chicken breasts into thin strips. Keep them aside
In a bowl, combine Red Curry paste and fish sauce into coconut milk and coconut cream. Stir well and make sure that there are no lumps. Add spices desired, brown sugar and lime juice.
Heat a pan on medium high heat. Cook chicken until tender (I always add a little water to the pan to make sure it stays moist) Remove from pan and set aside. Add a tablespoon of oil and Saute grated ginger and garlic for a minute (if you have it) Add Onions and saute till onions become translucent. Add Brocolli and saute for a minute. Now add carrots and thinly sliced red and green bell pepper Mix well and cook the vegetables covered for 2-3 minutes. Remove the cover and add cooked chicken. Cook for another couple minutes.
Now add in the prepared curry sauce, bring to a boil. Let simmer for a few minutes. Add fresh basil and serve over white rice.