Last week, I attended a cooking class which was arranged by my company. It was very nice and fun learning/cooking with my colleagues. The chef, Jamie at The Gourmandise School, taught us how to cook Thai cuisine as well as use proper cutting techniques. I love Thai food but have never tried making it at home. I’m surprised how easy it is to make Pad Thai and Panang Curry with chicken. After the class, I made those two dishes again for my family and everyone loved it. Below is the recipe for Panang Curry with Chicken from the cooking school. I will publish the recipe for Pad Thai in my next post.
Ingredients: (Serves 4)
|1 can||Coconut milk|
|1 Tbsp||Vegetable oil|
|¼ cup||Panang curry paste|
|2 Tbsps||Fish sauce|
|1 pound||Boneless skinless chicken breast|
|½ cup||Chicken stock|
|2 Tbsps||Brown sugar|
|3||Kaffir lime leaves|
|½ cup||Thai basil leaves|
- Cut chicken breast into cubes. (picture 1)
- Separate coconut cream and milk from can and place cream in medium saucepan along with vegetable oil and curry paste. Heat over medium high and cook for 2 minutes. Stir constantly. (pictures 2-4)
- Add remaining coconut milk, chicken stock, sugar, fish sauce and Kaffir lime leaves. Simmer for 5 minutes. (pictures 5-9)
- Add chicken and simmer until just cooked. Taste for seasoning. (picture 10)
- Slice basil leaves and add in to chicken curry. (picture 11)
- Serve over white rice. (picture 12)
- I simmered the chicken for 45 minutes and also added potatoes.
- I found it hard to purchase all ingredients, especially the Kaffir lime leaves. Kaffir lime leave is highly aromatic and provides a light citrus flavor. I would not want to omit this ingredient. One of my co-workers has a little bush, he was nice enough to give me some leaves.
- All ingredients can be found in Thai supermarkets. I purchased mine in a Chinese/Vietnamese supermarket.