The first week following returning from our trip to Thailand, I cooked Thai dishes at 3,4 AM for 7 days straight.
Our trip was a tiring but comprehensive affair: Bangkok to Chiang Mai to Phuket. The whole trip will need a separate post to detail all the delicious street delicacies. We also went to a cooking school in an attempt to get the husband more interested in cooking. Needless to say the endeavour was rather fruitless. But what I did take away was this modified recipe. It’s so simple to make, so delicious and can be make in bulk for a pot luck. In fact, when we took it one, it was devoured clean (mostly by me but still).
The most important thing to remember about this recipe is the coconut milk. I only found one brand that has only two ingredients: coconut exact (60%) and water. It’s important to avoid the ones with additives and preservatives as they do not produce nearly the same creamy texture.
Although we pounded all the spices together to make the curry paste in Thailand, it’s way to extensive and the ingredients are hard to gather. So I opted for canned curry paste for simplicity. The only downside however is that you can’t control the spicy or salt level. Nonetheless, it’s a a trade off I’m willing to make.
- chicken, ½ lb
- panang curry paste (store bought), ½ tbsp
- coconut milk, ⅔ cup
- ground peanuts, ½ tbsp
- palm sugar ½ tsp
- thai chili, 1
- kaffir lime leaves, 1
- put heat on medium high
- stir in curry paste for 10 seconds
- add in ground peanuts and mix with curry for another 5-10 seconds
- add half of the coconut milk to mix well with the curry paste and let it boil for 1 minute
- add in the rest of the coconut milk and put in the chicken until it's cooked
- add palm sugar
- garnish with the red chilli and kaffir lime leaves