I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday 18 April 2016

Chicken Panang พะแนงไก่


Chicken Panang พะแนงไก่

Another delicious Thai curry that is very similar to the more well known red curry. Panang sauce is thicker, sweeter and milder than a red curry. The meat is thinly sliced and stir fried in the curry sauce rather than stewed.

In a large wok, stir fry
-2tbsp Panang curry paste, with 
-2tbsp coconut milk.
Stir fry for a couple of minutes until fragrant, add
-300g thinly sliced chicken breast.
Stir fry in the sauce until the chicken is almost cooked through, add
-the rest of the 250ml coconut milk.
Bring it up the boil, add
-1tbsp caster sugar. 
Taste and adjust the seasoning.

Serve with rice.
A great accompaniment dish to this curry is stir fried vegetables.
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