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Panang Curry

Chef/Owner Tsai Lin,
Bangkok Thai

When eating at Thai restaurants in Winnipeg you are usually asked how hot you want your curry according to a “heat scale”, which can run from 1-5 or 1-10. Chef/Owner Tsai Lin measures her heat scale according to the amount of chile powder she adds.  A 5-star order gets 1 tsp of chile powder, a 4-star has 3/4 tsp, a 3-star gets 1/2 tsp, a 2-star gets 1/4 tsp, and a 1-star has only chile oil.

1 tsp panang curry (red curry paste)
400 ml coconut milk
4-5 oz (300 g) raw chicken breast, cut into small pieces
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 tsp sugar
1/2 tsp chile oil
1/4 cup onion, sliced
1/4 cup red pepper
1/4 cup green pepper
2 kaffir lime leaves, finely sliced
Up to 1 tsp chile powder, depending on spice preference

1.  In a sauce pan, over high heat, dissolve curry paste into coconut milk.
2.  Once milk boils, add chicken. Cook for 1-2 minutes until chicken is almost cooked.
3.  Add remaining ingredients and bring sauce to a boil.
4.  Add desired amount of chile powder. Serve.

Yield 2 servings

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