Tuesday, March 11, 2014

Panang Curry

One of our favorite home cooked meals:
 And this is how you make this fresh and flavorful meal:
Chop up 2 large green and 2 large red bell peppers.
Shred 4 kefir lime leaves.
10-12 Thai basil leaves.

 Cube 3 large chicken breasts.

Gather up:
Coconut oil, coconut milk, fish sauce and panang curry paste.
(These were purchased at the Asian market; however,
they may be found at some grocery stores.)

Melt 1 T coconut oil in pan.

 Add cubed chicken
 and cook until white.

 Add 1/8 cup fish oil,

 and vegetables, basil and lime leaves.
Cook for 3-5 minutes.
 Add 2 T panang curry paste and,

 one can of coconut milk.

Simmer until chicken is cooked through and vegetables are cooked to desired crispness.
(I like mine quite crisp so I do not cook them for very long.)

Then enjoy this spicy dish from Thailand!


  1. I love spicy foods, this looks really tasty. I love the colours in it, the pictures are making me very hungry!

  2. Looks so delicious. Thanks for sharing your recipe.

  3. Oh my gosh! This sounds wonderful! I absolutely must try it. Thanks for sharing the recipe!

  4. I love all sorts of curries, so I have to say that this looks delicious - because it does of course!!! xx

  5. Except for the chicken part, yum! I do love Thai food. We have a very small restaurant here called Oriental Cuisine that is the best for Thai food. Only 4 tables inside so you gotta get there early if you want a spot. Best Tom Yum. :) Hope all is well. Best wishes, Tammy