I have all the ingredients in my freezer and pantry to make my own curry pastes, which I do quite often, but somtimes I’m just not in the mood for the extra work and prefer something quicker and easier (without compromising on flavour of course)
The curry pastes you find in regular supermarkets tend to taste a bit bland and generic to my opinion, I miss the umami and depth of a proper curry sauce. That’s why I buy my curry pastes at my local Asian supermarket. The best ones are the ones I can’t read because they’re written in a foreign language, apart from a sticker in English explaining which type of curry it is.
I made this curry with chicken thighs (which always stay super succulent in curries and stir fries), bamboo shoots, mushrooms, red peppers, kaffir lime leaves and some extra fresh chili’s to spice it up. Done in ± 25 minutes!
Thai Penang Chicken Curry
- ± 400g Chicken thighs, cut into bite size pieces
- 1 can coconut milk, 400g
- 1 medium shallot, finely chopped
- 2-3 garlic cloves, sliced
- 1/2 red chili, finely chopped (leave out if you don't like it too spicy)
- Handful chestnut mushrooms, halved
- 1 red pepper, chopped into strips
- 1 small can bamboo shoots (optional)
- 3 kaffir lime leaves for in the curry
- 2 kaffir lime leaves for garnishing, finely sliced (optional)
- 1.5 - 2 tbsp Penang red curry paste
- Fishsauce to taste (I used ± 1 tbsp)
- Palm sugar to taste (I used ± 0.5 tbsp) - brown sugar will work too
- Basmati rice (1/2 cup per person)
Steam the rice as you're used to. I like to boil my rice in salted water for 8 minutes, drain and then let steam for another 8 minutes or until the rest of the food is done.
While the rice is boiling, prep all your ingredients.
Heat some oil in a wok (or skillet) and add the onion, sauté for 1 minute, medium heat
Add the garlic, chili, mushroom and peppers. Sauté for ±2 minutes until everything is starting to brown.
Add the curry pasta and 1/4 cup of the coconut milk. Stir through and bring to a simmer.
When oil starts separating (± 1.5 minutes) add the chicken and mix well through the sauce.
Stir fry for about a minute so the chicken sears on all sides.
Add the rest of the coconut milk and the whole kaffir lime leaves, stir through and bring to a simmer.
After about 10 minutes add the bamboo shoots.
Cook for another 5 minutes until the chicken is done.
Taste and season with fish sauce and palm sugar.
Serve with the steamed rice and finely chopped kaffir lime leaves.