🍛Panang Curry

Prep

Set out 4 bowls/plates.

Bowl 1 — aromatics

• 2–3 tbsp Panang curry paste
• 2–3 cloves garlic, finely chopped
• 1 fresh chili, sliced

Bowl 2 — chicken

• 500–700 g boneless chicken thighs, cut into bite-size pieces

Bowl 3 — slower vegetables

• 1 small red onion, sliced
• 1 carrot, thinly sliced
• 1 bell pepper, sliced
• 1 handful green beans, trimmed

Bowl 4 — fast vegetable

• 1 sliced zucchini

Also prepare

• 1 can / 400 ml coconut milk (scoop 2–3 tbsp of the thick creamy top into a small cup)
• ½–1 lime
• Fish sauce
• Sugar

Valmistus

1. Put a pan or wok over medium heat. Add the 2–3 tbsp thick coconut cream. Let it simmer until it looks slightly oily or separated.

2. Add Bowl 1 (curry paste, garlic, chili). Fry for 2–3 minutes, stirring often.

3. Add Bowl 2 (chicken). Stir well to coat in the paste. Cook for 4–5 minutes, until the outside no longer looks raw.

4. Pour in the rest of the 400 ml coconut milk. Stir well.

5. Add Bowl 3 (onion, carrot, bell pepper, green beans). Simmer gently for about 10 minutes.

6. Add Bowl 4 (zucchini). Simmer for another 3–5 minutes.

7. Season with 1 tbsp fish sauce and 1 tsp sugar. Stir and taste.

8. Adjust:

   • More salty/deep: add more fish sauce (up to 2 tbsp total)
   • More rounded/sweet: add more sugar (up to 2 tsp total)
   • Fresher/brighter: add lime juice

9. Finish when the chicken is tender and vegetables are cooked but not mushy.