One of my favorite foods is curry. Japanese curry is my all time favorite but Thai curry doesn’t fall far behind. It’s both sweet and spicy and you can put anything you want in it!
Panang curry is generally more mild than other Thai curries (if you want more of a kick, add in more Thai chilies). The curry paste is usually made of dried chili peppers, galangal, lemongrass, coriander (root & seeds), cumin, garlic, shrimp paste, and salt. You should be able to pick up the curry paste from any Asian market and some grocery stores (or online here). While I used chicken for this particular recipe, you can use almost anything in here – I especially like it with salmon.
- 1 tablespoon olive oil
- 3-4 tablespoons panang curry paste
- 1 pound chicken, cubed
- 1 cup chicken stock
- 2-3 medium potatoes, cubed
- 1 onion, sliced
- 3 red Thai chilies, chopped
- 1 teaspoon fish sauce
- Heat oil in a pot over medium-high heat. Stir curry paste into oil until smooth.
- Add chicken pieces; stir to coat each piece.
- Pour 1 can coconut milk into pot and stir until curry paste is completely dissolved and begins to bubble (3-5 minutes).
- Pour remaining coconut milk, chicken stock, onion, potatoes, and chilies into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat. Put in fish sauce.
- Serve immediately.