Chicken (pork or beef) Panaeng curry

Chicken (pork or beef) Panaeng curry

(This type of curry is different from normal Thai curries as it is dry and uses less coconut milk)

200ml coconut milk (I prefer ‘Chaokoh’ brand)

1tbsp Thai Panaeng curry paste (more if you prefer it spicier or less if you want it less spicy) (I prefer ‘Mae Ploy’ brand)

2 garlic cloves, finely chopped

2 chicken fillets, cut into small dices (alternatively you can use pork or beef)

5-6 kaffir lime leaves

1 onion, chopped

1tbsp fish sauce, 1tbsp soy sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)   Heat the oil in a wok or pan. Add the chopped garlic when the oil is hot. Stir fry the garlic until it is golden.

2)   Add the Panaeng curry paste. Stir and add the coconut milk. Stir until the coconut milk is mixed well with the curry paste.

3)   Add the diced chicken (pork or beef). Stir fry until it is cooked.

4)   Add the chopped onions and kaffir lime leaves. Stir fry for a few minutes.

5)   Season it with 1tbsp fish sauce, 1tbsp soy sauce and hint of granulated sugar. Adjust the seasoning to suit your taste.