Thai Penang Curry w/ Chicken

My quick and easy recipe, as good as any restaurant!

Sorry I’ve kept you guys waiting for this recipe but I wanted to make it a few times and have the chance to perfect it before I posted it! I LOVE thai food but where I live, there is no decent Thai within a 20 mile radius so I don’t get to indulge in it as often as I would like.

I decided a few months ago to try and make an “at home” version and that was not HALF as easy as it sounds. A lot of the traditional thai recipes involve hard to find ingredients or tools like a mortar and pestle. I know some people don’t mind searching local markets to make the most authentic version but I wanted to give you a recipe that was PRACTICAL.

I took a Thai cooking class once in Jersey and the intstructor, who owned many thai restaurants in her lifetime, told us that many restaurants use ready made thai curry pastes. Yes, I know what you are thinking. That those bottled curry pastes in the asian aisle of your grocery store are completely gross. Believe me, I couldn’t agree with you more! The pastes the instructor recommended, are mainly found in asian markets, meaning they are way more authentic. I found them on amazon, gave them a try and I was more than happy with the outcome. The ingredients on the little cans are all fresh, no preservatives or extra junk! The little cans are pretty inexpensive and get shipped right to you- practical, right?!   I also bought the palm sugar AND kaffir lime leaves on amazon!! The internet is a wonderful thing. 

This recipe can be adjusted to your taste. If you want more saltiness, increase the soy sauce. If you want more sweetness, add more palm sugar or white sugar and if you want more spice- some extra chili flakes would be the right move!

As always, comment below or DM me on insta for any questions on ingredients 🙂

Happy Eating !

 

 

Thai Penang Curry w. Chicken

Prep

Cook

Total

Yield 4

Ingredients

2 Cans Organic Coconut Milk, Full Fat Unsweetened

4 Tbsp Maesri Penang Curry Paste

1.5 lbs chicken breasts, cut into thin strips

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

2 tbsp soy sauce

1btsp minced garlic

1tbsp minced ginger

1 teaspoon fish sauce

1 tbsp palm sugar

1 tsp paprika

1 tsp chili flakes

20 basil leaves

3-4 Kaffir Lime Leaves (optional)

Instructions

  1. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the coconut milk and bring it to a boil
  2. Reduce heat to a simmer and add curry paste. Cook for about 5-8 minutes.
  3. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  4. Add chicken, soy sauce, peppers, paprika, fish sauce, chili flakes and palm sugar. Cook on medium to low heat for about 20 minutes to let the flavors really develop.
  5. Add torn basil leaves and divide curry into bowls.
  6. Garnish with fresh cilantro, lime wedges, and a sprinkle of chili flakes.

 

1 Comment

  1. Hey girl! I want to make a veggie version of this so no chicken – also, do you think leaving out the fish sauce will significantly affect the flavor?

Leave a Response