With my freshly made Penang curry paste I decided to make a simple chicken curry, Penang Gai from “The Big Book of Thai Curries”. The chicken curry looked really tasty and sounded pretty simple to make. Once again I found that I was missing a lot of the ingredients and I had to go in search of them. I was really pleased to find some Thai basil . I tried a leaf by itself and it was pretty good, having a distinct licorice flavour to it. I was not able to find the kaffir lime leaves and so I just used some of the Thai basil instead. I was able to find the palm sugar which came in solid discs of sugar which needed to be finely grated. I was also able to find a source of fresh red chilies which I had been looking for for a while. The curry turned out to be really good! Making my own Thai curry paste was well worth the effort. I was introduced to many new ingredients and flavours. I am looking forward to using the panang curry paste again.
Penang Gai (Chicken Penang Curry)
- 2 tablespoons oil
- 2 tablespoons Penang curry paste
- 1 pound chicken breast (cut into bite sized pieces)
- 1 14 ounce can coconut milk
- 3 tablespoons fish sauce
- 2 teaspoons palm sugar (grated, or white or brown sugar)
- 4 kaffir lime leaves (chopped)
- 2 red chilies (thinly sliced)
- 1 handful Thai basil
- Heat the oil in a pan.
- Add the curry paste and saute for a few minutes.
- Add the chicken and saute until cooked.
- Add the coconut milk, fish sauce and sugar and cook for a few minutes.
- Add the lime leaves, chilies and basil and remove from the heat.