Thai Panang Curry

The much hallowed balance of salty sour and sweet, that is the key to an excellent Thai meal and the most delicious curry you’ve ever had.  I was able to spend six months in Thailand where I had the pleasure of studying at different cooking schools. I was on a quest to uncover the recipe for a quick and delicious curry I could make at home.  And here are the secrets I discovered…

The first is to use the Maesri brand of curry paste.  The Thai chefs I spoke to said that this was they one they all used at home and loved it, and I have to agree.  The second big tip is to use pure coconut cream – not one with any fillers. That can be hard to find, by Ayam and Aroy-D both make great pure coconut cream products.  The last tip is to always use real kaffir lime leaves – lime juice alone will not give you the taste of Thailand you’re craving.

Ingredients:

• ½ to ⅔ of a 114 gram can of Maesri Panang Curry paste (depending on how hot you like it)
• 2 tablespoons of palm sugar
• 2 tablespoons of lime juice (this needs to be freshly squeezed from a lime, not from a bottle)
• 2 tablespoons of fish sauce
• 500 grams of free range chicken thighs cut into bite sized chunks
• 350 grams of vegetables (your choice, but I love Thai or finger eggplants, french beans, or zucchini)
• 540 mls of coconut cream
• 6 kaffir lime leaves (you need to crush or tear them a little before adding to release the flavour)
• Handful of torn basil leaves

Method: 

1. Shake the container of coconut cream to blend the solids with the liquid, then splash a teaspoon of the cream into a large wok or frypan.
2. Heat the frypan to medium-high.
3. Add in the curry paste and stir for 30 seconds.
4. Add in your chicken and stir till it is lightly browned.
5. Turn down the heat to low and add in the rest of the coconut cream.
6. Add in the sugar, fish sauce and kaffir lime leaves and stir till the sugar is dissolved.
7. Cook the chicken (stirring occasionally) for 40 minutes.
8. Throw in your veggies and simmer till cooked.
9. Just before serving remove the kaffir lime leaves and stir in your lime juice.
10. Sprinkle on torn basil leaves.
11. Serve with jasmine, basmati, or wild rice.
12. You can also put a bowl of Thai Pickled Cucumber on the table – it’s perfect with curries!

Note 1: You can exchange the chicken for any of your favourite meat, tofu or vegetables.  You will just need to adjust cooking times accordingly. With something that cooks quickly, like prawns, I will make the sauce first and allow it to simmer for at least 20 minutes so the lime leaves have time to do their magic, before adding the protein.

Note 2: The amount of sugar and curry paste may take a little time and experimentation to perfect for your family.  I always have a cup of warm coconut cream on the table as I like my curry hot, but my daughter does not, and so she can add the extra cream to cool down her meal.