Phanaeng Curry with Grilled Chicken

Ingredients

• 500g (1.1 lb) boneless chicken thighs, grilled and sliced 500g (1.1 lb) boneless chicken thighs, grilled and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 3 tablespoons Phanaeng curry paste 3 tablespoons Phanaeng curry paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 1 cup Thai basil leaves 1 cup Thai basil leaves
• 1 lime, cut into wedges 1 lime, cut into wedges

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat.
2. 2.
   Add the Phanaeng curry paste and cook for 1-2 minutes until fragrant.
3. 3.
   Pour in the coconut milk and stir well to combine with the curry paste.
4. 4.
   Add the fish sauce and palm sugar, stirring until the sugar has dissolved.
5. 5.
   Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Add the grilled chicken, red bell pepper, and bamboo shoots to the sauce. Cook for an additional 5 minutes until the chicken is heated through and the vegetables are tender.
7. 7.
   Stir in the Thai basil leaves and cook for another minute.
8. 8.
   Remove from heat and squeeze fresh lime juice over the curry.
9. 9.
   Serve the Grilled Chicken Phanaeng Curry hot with steamed jasmine rice.

Treat your ingredients with care...

• Grilled chicken — To achieve a smoky flavor, marinate the chicken in a mixture of soy sauce, lime juice, and Thai spices before grilling.
• Phanaeng curry paste — If you prefer a milder curry, reduce the amount of curry paste used. Adjust the spiciness according to your taste preferences.
• Thai basil leaves — Use fresh Thai basil leaves for an authentic flavor. If unavailable, regular basil leaves can be used as a substitute.

Tips & Tricks

• For a creamier curry, refrigerate the can of coconut milk overnight and scoop out the thick cream that forms on top before using it in the recipe.
• Adjust the spiciness of the curry by adding more or less curry paste according to your preference.
• To make the dish more colorful, add other vegetables such as baby corn or snow peas.
• If you prefer a sweeter curry, increase the amount of palm sugar used.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Grilled Chicken Phanaeng Curry hot with steamed jasmine rice. Garnish with fresh Thai basil leaves and lime wedges for an extra burst of flavor.

Presentation advice

Present the Grilled Chicken Phanaeng Curry in a shallow bowl, allowing the vibrant colors of the curry to shine through. Place a few sprigs of Thai basil on top for an attractive garnish. Serve with a side of steamed jasmine rice and lime wedges for squeezing over the curry.