Panang Curry

I love Panang Curry. It is a real taste of South east Asia with complex flavors and a smooth silky texture. It is a firm favorite of mine from my travels in Thailand and I love to make it at home a quick meal which is packed with flavor.

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It can be made with Pork, Beef or Chicken. In this case I had some chicken and I think it really suits the dish.

  • 300g  Chicken.
  • 500ml Coconut milk or a can.
  • 4 tbsp of Panang curry paste more if you like it hot.
  • 1 tbsp of Thai fish sauce.
  • 1 Red chili cut into strips.
  • 5 kaffir lime leaves cut into strips.
  • Handful of green beans  ( or snake beans if you can get them)

Take your chicken and cut it into think strips. Take a large pan or Wok and put it on a high heat. Add a little oil to the pan a flavorless vegetable or coconut oil is best. Add the Panang Curry paste to the pan and fry quickly until the past becomes aromatic but be careful not to burn it. Add your chicken to the pan and fry in the past. Add the coconut milk, fish sauce, beans and lime leaves simmer on a medium heat for 15 minutes, When the coconut milk should become thing and creamy. This Dish works great with fragrant rice but also with Rice

noodles. Plate up and add the strands of chili and some coriander as a garnish.

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If people are interested I will run a series on Thai curry pasts in the coming weeks.

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