PANANG CURRY is a great introduction to Thai curries as it is one of the most mild.
It's popularly made with beef, but chef Woody, alias Vaiyavut Chiangrai at Torquay's Tiger Bills restaurant, uses chicken for a creamy and delicious dish.
Serve with rice and impress your friends.
Ingredients (serves one):
25g Panang paste; 250ml coconut milk; 1tbsp fish sauce; 15g chicken powder; 60g chicken breast; 150g rice; 5g fresh chilli; 10g sugar; 5g lime leaves; 10g long beans; 10g mixed peppers.
FRY the Panang curry paste with some oil (1tsp) over a gentle heat for two minutes, add the coconut milk to make a smooth paste.
Add the fish sauce, sugar and stock, stir and cook gently for another minute. Then add everything else, chopped, and cook gently for another five minutes. Serve with jasmine rice.
Chicken breast pieces can be replaced for another meat or vegetables if you prefer. Use a vegetable stock instead of chicken powder if preferential.
Don't forget the more chilli you add the spicier it is so you can leave it out altogether if you prefer it mild. Meanwhile cook the rice as per instructions and serve both together for a delicious experience.
To drink: Singha Beer