I love Thai food, it’s full of flavor and never boring. I’ve never had a Thai dish that I didn’t like. Over the last couple of years I have realized the importance of knowing the ingredients that goes into my food.
When it comes to sauces and oils at restaurants it can be a crapshoot. It is amazing where they can slip in soy, gluten, dairy, and sugar in places you wouldn’t even think to look. Because of this we cook the majority of our food at home. This year we decided we wanted to learn to make curry. We did some research and decided to purchase this curry paste (affiliate link). I carefully checked the ingredients and knew what they all were. It didn’t have any of the things that I try to stay away from. We purchased it and a few days later we were on our way to having delicious Panang Curry.
We chose to make it with chicken but you could use any kind of protein you like. Beef, Shrimp, or even just vegetables would be great! This is completely customizable you could add any vegetables you like. We chose to use onions, snow peas, carrots, squash, and broccoli.
- 2 TBSP Panang Curry Paste (We use Mae Ploy Thai Panang Curry Paste - 14 oz jar)
- 2 1/2 C Coconut Milk
- 1/3 C Water
- 1 C Onion (sliced)
- 1 C Broccoli
- 1/2 C Snow Peas
- 1 Yellow Squash (sliced in chunks)
- 1 TBSP Coconut Sugar
- 2 TSP Salt
- 2 TBSP Coconut Oil
- 1 LB Chicken Breast (cut into chunks)
- Using coconut oil as needed, work in batches to stir-fry the chicken and vegetables in a wok. Remove from wok when finished.
- Use 1 tsp of coconut oil to stir-fry the curry paste.
- Then add coconut milk and water to the paste and bring to a boil while stirring to incorporate the paste.
- Add the chicken and vegetables back to the wok.
- Stir together well and let it cook together for 2 minutes and then you are done!
- Serve over rice.
- This can get pretty spicy, so feel free to add extra coconut milk or water to tone down the heat a bit. Conversely, add a little more curry paste if you want more heat.