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thai panang curry

One of my very, very favorite things to eat is Thai food. I have to admit that I’m kind of picky, and have had one-too-many incidents where I’m excited about a new Thai restaurant, only to be brought a watered-down version of what I had hoped would be a delicious curry.

These hard life experiences, however, have paid off. I finally decided to tackle this curry-making business myself, and have found a rather easy way to pull it off. The secret ingredient is the panang curry paste – which, thanks to modern technology, can easily be ordered using Amazon Prime (or found at your local Asian market). The Amazon reviews claim this is what Thai ladies use in their kitchens – so it pretty much has to be legit, right?


5 from 1 reviews
thai panang curry
Prep time
Cook time
Total time
Serves: 6
  • 1 tbsp cooking oil
  • 4-5 tbsp Panang curry paste (more paste = more spicy)
  • 2 cans coconut milk
  • 1-2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice from 1 lime
  • 2 chicken breasts, sliced into very thin, bite-sized pieces
  • Jasmine rice, cooked
Veggies (the more, the better)
  • Broccoli
  • Red peppers
  • Green peppers
  • Peas
  • Carrots
  • Onion
  • Eggplant
  • Whatever you find in your vegetable drawer
  1. Fry curry paste in oil until fragrant, then add coconut milk & bring to a boil.
  2. Add fish sauce, sugar, and lime. Turn down to a simmer and add veggies. Cook for about 15 minutes, until vegetables are tender.
  3. Add chicken and cook an extra 5 minutes – just until chicken is done (do not overcook chicken). Add salt to taste (if needed), and serve over jasmine rice.


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