Last month my husband's company organized a cooking class at a local Thai restaurant they go to often. There about 20 of his co-workers and their wives eager to learn the secret to Thai cooking. We made Thai Panang Curry which turns out to be a lot easier than I expected. I've tried to make it at home twice since.
Here's my version with chicken breast, eggplants and carrots.
Panang Curry Ingredients:
1 Can of Coconut Milk
A couple of Kaifer Lime Leaves
2 Chinese Eggplants
1 Can of Baby Corn
2 Tbsp of Red Curry Paste
2 Tbsp of Fish Sauce
2 Tbsp of Sugar
- Cut the chicken, eggplants, carrots and baby corns into bite sized cubes
- Using medium heat, add in 1/2 can of head of the coconut milk and let it come to boil
- Add in 2-3 tbsp of curry paste and mix well
- Add chicken to the curry/coconut mixture and cook until the chicken is thoroughly cooked
- Add the carrots, eggplants and baby corn
- Add in the other 1/2 of the remainder of the coconut milk and 1/2 cup of water. Keep stirring
- Add 2 tbsp of fish sauce and sugar
- When the coconut milk thickens, add in the basil leaves and lime leaves
- Taste the curry. Add more fish sauce or sugar depending on your preference. If you want it spicier, just add chili pepper flakes.
I also made a side dish of vegetable with fried tofu.
A bunch of Tagu Choy
1 tbsp of spicy Shrimp Paste
- Heat minced garlic and shrimp paste in the wok
- Add the Taguy Choy and fried tofu
- Cook until vegetable is done