Pang Yang Curry

If you love Thai food and you love curry then this is the recipe for you. We can’t dine out every day, but we sure can cook every day. I’m telling you it’s worth learning. This recipe is really easy as long as you have the right ingredients, or the right substitutions.

The two most important ingredients are your curry paste and coconut cream. These two ingredients are the base of this recipe. I love using the Pang yang curry paste, but you can substitute it with red curry from your local grocery store. Yellow curry is another delicious alternative if  pang yang curry or red curry aren’t available. 

For the best curry mix, I find that going to your local Asian market is key. It’s truly the best for getting your curry paste and coconut cream. You can use coconut milk instead of coconut cream but it won’t be as creamy so you’ll have to add a pinch of cornstarch or flour to thicken the sauce up.

If you’ve had pang yang curry you know it’s spicy with a slight citrus taste due to the kaffir lime leaves, it is seriously flavorful. The kaffir lime leaves also known as “lime leafs” they are usually found at the Asian food markets. Kaffir leaves are like Asian bay leaves but full of citrus flavor. If you can’t get your hand on this ingredient you can use lemongrass paste as a substitution. Sometimes it’s hard finding these leaves but  lemongrass paste is just as tasty.

Ingredients 

  • 1 ½ can of coconut cream 
  • 1 4oz can of Pang yang Curry paste
  • 2-3  Bell Peppers 
  • ½ onion
  • 3 tbsp of creamy peanut butter 
  • 2-2.5 lb of Chicken breast (Thinly sliced) 

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Begin by chopping up your veggies. Cut your peppers and onions into long strips and start roasting in a big pan, or wok if available. While your veggies are roasting, start cutting your chicken into thin slices and set aside.Set the roasted veggies aside as we work on the sauce. We will add this all back into your pot later.

Now it’s time to start on the sauce. Place your curry in the pan and slightly start to roast the spices on medium heat for 1 minute, then add the peanut butter and mix everything together with a spoon, (use a plastic spoon to prevent scratching your pots). Once the peanut butter and curry have melted into the pot, add in the coconut cream and start stirring everything together. Mix until the curry paste has dissolved into the coconut cream.




Now that your sauce is ready, we can add in the chicken and veggies. Simmer for 20-25 minutes on medium heat or until chicken is fully cooked. Serve with a side of white rice or Ramon noodles. If you love noodles you won’t be disappointed with this combination.