I Will Make a Good Husband One Day
I love to cook, especially Thai food as I’m pretty good at that. No really, I am. I’ve been to quite a few cooking schools whilst living in Thailand and seen as Thai food is my all time favourite I love to cook Thai dishes.
My all time favourite is Panang Curry. Its a red curry, quite spicy if you do it correctly, and extremely tasty. What I love about it the most is the rich curry sauce, quite thick and full of flavour.
To start with I always make my own Curry Paste. For some reason it takes me ages. I think because I make sure everything is perfect and chop everything so finely. Or come to think of it, perhaps its because I like to have a few beers whilst doing it. I’m a bit of a Keith Floyd when it comes to cooking.
The recipe is so easy as all you need to do is pretty much throw everything in when its ready. I always like to slice my own chicken breast as the pre-prepared Chicken is never as good. Thai Basil is also a necessity so be sure to have a good look around for some as its not always easy to find. Another must is Chilli Oil to finish. Good luck finding that one as I had to go to a market stall in Leeds to find that! Most important is the Panang Curry Paste:
Curry paste ingredients:
- Fresh Galangal (2cm)
- Ground Cumin (1 tsp)
- Ground Coriander (1tsp)
- 25 long red chillies
- 2 cloves of Garlic
- Peanut Oil (2 tbsp)
- 8 green onions
- 2 sticks of fresh lemon grass
- shrimp paste (2 tsp)
- 75g of roasted peanuts
Firstly, put the cumin and coriander in a frying pan and on gentle heat roast until fragrant. You’ll know when its done as the room will be filled with the aroma! Whilst that is cooking, add the chillies to a bowl of boiling water and leave for 15 minutes. After this, add all to a blender and grind away until it makes a thick paste. If you’re feeling particularly authentic, use a pestle and mortar instead.
Contrary to popular belief, Thai cooking does not require a scolding hot wok so use gentle heat. I was a bit shocked by this too but straight from the horses mouth of a Thai cook, don’t use lots of heat. This is to blend the flavours with all the ingredients. Cook for about 20 minutes on low heat and serve with Thai Jasmine Rice cooked in fresh coriander. Et voilà! Awesome Chicken Panang Curry.