Wednesday, 2 January 2013

The Paneng Curry

We've been cooking embarrassingly little while we've been staying here in Thailand. Yes yes, we have excuses: the kitchen is tiny, and the mamas down in the village make such good grub for such a small price. But once in a while we crack open the curry paste and whip up a batch of lovely Paneng curry (or the boyfriend does while I chop the veggies and watch...) Here's an especially taste recipe, taken from here.

Do you like your Thai/Asian spicier or non-spicy? I prefer mine with just a little kick, thank you. Not so nice with the water-running-out-of-eyes-and-nose experiences...

Paneng Kai

300 grams of chicken
1 1/2 cups of thick coconut milk
2 tabelspoons of thai chili paste
3 Kaffir lime leaves sliced
6 Thai basil leaves
4 fresh Thai chili peppers sliced (or less if you like yours milder)
veggies (we used eggplant, bell pepper, carrot, broccoli)
1 tabelspoon of Thai fish sauce
1 tablespoon of (mushroom) soya sauce
1 tablespoon of sugar (palm sugar, if available)
1/2 teaspoon of salt
1/2 tablespoon of chicken oxo (or replace with ground stock cubes)

1: Stir 3 tablespoons of the coconut milk & chili paste in a hot sauce pan. (Don't let the coconut milk boil!)

2: Add the chicken and continue to stir for about 5-7 minutes. Add veggies.

3: Add the sugar, and remaining dry ingredients, continue to stir. (Be careful with the oxo. Try adding half and adding the rest at the end of preparation to make the dish suit your taste.)

4: Add the soya sauce, fish sauce, chili peppers.

5: Add the remaining coconut milk and stir.

6: Add Kaffir lime leaves and Thai basil leaves.

7: Once cooked, serve with a side plate of Jasmine rice (and decorate with slices of Kaffir lime leaves).

With love, Lilje

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