Thai Panang Curry Recipe

Thai curries have made gone mad. It's surprisingly tasty but it also, fragrant and creamy. I don't find it difficult to cook as it very easy to make and versatile. You can use chicken, beef or pork for most of their currries, including this one.

Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Boneless chicken, 500 gms cut into 2-inches cubes (marinade with 2 tbsp fish sauce)

Item C
Panang curry paste, 6 tbsp
Chicken stock, 1 cup
Chili powder, 1 tbsp

Item D
Coconut milk, 1 1/2 cup

Item E
Shallots, 1/2 cup
Fish sauce, 1 tbsp
Palm sugar, 2 1/2 tbsp

Item F - Garnish, optional
Parsley , 2 tbsp chopped finely

Instructions:
1. On a medium heat pan, add cooking oil. Add Item C when oil become fragrant. Stir to break up lumps. Keep stirring and let simmer for 2 minutes.
2. Add chicken and keep stirring for 5 minutes until paste covers chicken evenly.
3. Stir in half of the coconut milk and leave for 5 minutes.
4. Add Item E and simmer gently for another 5 minutes.
5. Stir in remaining coconut milk and leave for 5 minutes or until fully cooked. Taste and adjust seasoning. Garnish.
5. Serve with jasmine rice after 15 minutes.