Which flavor do you want to try?
My brother brought me this wonderful assortment of Thai curry flavors. Sure most people have tasted yellow, red, and green but what about the others? Tonight I made this dish with the Panang curry and really enjoyed its rich taste. It was easy to make and absolutely delicious.
Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry. It is made from dried chili, onion, garlic, lemon grass, salt, galangal (? not sure what that is), and other spices.
1 can of Thai Curry paste, your choice
2 cans coconut milk, not lite
a squirt of lime juice
a pinch of salt
2 uncooked chicken breasts, diced and seasoned with salt and black pepper
1-2 tsp brown sugar
1 red potato, diced
1 sweet potato, diced
1 red bell pepper, diced
1 squash, diced
1 cup frozen peas
1 can bamboo shoots, drained and rinsed
In a large skillet over medium high heat, add a little olive oil and cook the potatoes and sweet potatoes until lightly browned and slightly soft. Stir often to prevent burning. Transfer to a plate and add the bell pepper and squash (you might need a little more olive oil). Cook until tender.
Then in a large saucepan, pour the coconut milk and add the curry paste. Whisk together. Add a squirt of lime juice and a pinch of salt. Stir in the brown sugar and diced chicken. Bring to a boil then reduce the heat to medium and allow the chicken to cook through. Next add the vegetables: red potato, sweet potato, bell pepper, squash, and frozen peas. Finally add the drained bamboo shoots. Stir gently. Taste and add more salt, lime juice, or even a few pinches of crushed red pepper flakes for more heat. Serve over steamed white rice.