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I got to know more about the Thai cuisine after I came over to United States and I was fortunate enough to work as an assistant chef in a local Thai restaurant when I was in college for a summer. It was pleasant by learning to cook a lot of typical Thai food especially Thai curries! Talk about curries, I heart them. I grew up by eating a lot of curries in Malaysia – Chinese, Nyonya, Malay and Indian.

Panang curry is my big time favorite whenever I dine at the Thai restaurants. I love its flavor for being not too spicy with the aromatic coconut taste. Cooking the Panang curry isn’t as complicated as you think. In fact it’s simple! A variety of imported Panang curry pastes can be found in the Asian markets, which save you a lot of times and work. So you don’t need to make the paste from scratch.

Chicken is always my meat choice for curries but you can use beef or pork instead. Believe me, just few simple steps to go after and you will get a warm delicious home-cooked Panang curry. It is as good those in the Thai restaurants. Bon appétit!

Ingredients:

2 pieces of skinless chicken breast (cut)
9-10 green beans / French beans (cut into 2-inch lengths)
2-3 red chili peppers (sliced)
7-8 kaffir lime leaves
few basil leaves
4 tbsp panang curry paste (from AROY-D)
2 cups coconut milk
1/2 cup water
1 tbsp palm sugar or sugar

Cooking Method:

1. Heat up a pot with 2 tbsp cooking oil. Put in the curry paste and stir with medium heat for 2 minutes.
2. Pour in the coconut milk and keep stirring until the curry paste is dissolved.
3. Put in the chicken meats and simmer for 10-15 minutes or until cooked.
4. Add in sugar, green beans, red chili peppers, kaffir lime leaves and water. Simmer for another 5-10 minutes or until the green beans turn soft.
5. Dish up and dress with basil leaves before serving.