Worked in a Thai kitchen for a decade. You can’t go wrong with this dish. It’s cheap. It’s easy. It’s amazing.
What you’ll need:
1 pack of thinly sliced chicken breast
1 can panang curry paste (Maesri brand)
2 cans of coconut milk
1 tablespoons of fermented fish sauce (Three Crabs Brand)
Half tablespoon light brown sugar
6 whole kaffir lime leaves torn in half
Note: for the curry paste and fish sauce, you can find them at any Asian market. For the lime leaves, you’ll have to order them online. Very cheap. Just buy a bunch and freeze them.
What you do:
1. Season the chicken with salt and pepper. Grill the chicken. Must be grilled.
2. Pour two tablespoons of olive oil into a large pan and put the curry paste in there too. Stir around in the oil. Continue stirring over medium - high heat until the curry starts looking like it’s going to burn. It will not burn. Trust Hew.
3. Open a can of coconut milk (unshaken) and spoon some cream from the top into the pan with the curry. Add the lime leaves. Keep stirring until the curry has a thick consistency. When you move the curry across the pan, it should not “come back”, so to speak.
4. Add the grilled chicken. Toss the grilled chicken in the curry for about 5 minutes. Let it sit periodically in between stirs.
5. Add the rest of the coconut milk (both cans). You should shake the second can before adding. Continue stirring.
6. Add fish sauce and light brown sugar. At this stage, you can add fish sauce and brown sugar to taste. Once you have the levels right, continue stirring over high heat until it begins to bubble a little and the oil starts to separate just a tad.
7. Remove pan from heat and let it sit for 5 min. You’re ready to eat. Serve over jasmine rice.
What you’ll need:
1 pack of thinly sliced chicken breast
1 can panang curry paste (Maesri brand)
2 cans of coconut milk
1 tablespoons of fermented fish sauce (Three Crabs Brand)
Half tablespoon light brown sugar
6 whole kaffir lime leaves torn in half
Note: for the curry paste and fish sauce, you can find them at any Asian market. For the lime leaves, you’ll have to order them online. Very cheap. Just buy a bunch and freeze them.
What you do:
1. Season the chicken with salt and pepper. Grill the chicken. Must be grilled.
2. Pour two tablespoons of olive oil into a large pan and put the curry paste in there too. Stir around in the oil. Continue stirring over medium - high heat until the curry starts looking like it’s going to burn. It will not burn. Trust Hew.
3. Open a can of coconut milk (unshaken) and spoon some cream from the top into the pan with the curry. Add the lime leaves. Keep stirring until the curry has a thick consistency. When you move the curry across the pan, it should not “come back”, so to speak.
4. Add the grilled chicken. Toss the grilled chicken in the curry for about 5 minutes. Let it sit periodically in between stirs.
5. Add the rest of the coconut milk (both cans). You should shake the second can before adding. Continue stirring.
6. Add fish sauce and light brown sugar. At this stage, you can add fish sauce and brown sugar to taste. Once you have the levels right, continue stirring over high heat until it begins to bubble a little and the oil starts to separate just a tad.
7. Remove pan from heat and let it sit for 5 min. You’re ready to eat. Serve over jasmine rice.
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