Fantastic! I used 4 Tbls of Mae Ploy Panang Curry Paste. Took the advice of others, fried the paste along with 2 cloves minced garlic, and 2 tsp canola oil for a few minutes. Threw in 1 lb cubed chicken thighs (skinless boneless) and cooked until done, around 10 min. Added 2 cans coconut milk, 1 Tbls brown sugar, 2 bay leaves, 1.5 Tbls fish sauce, and the zest of one lime. I let this simmer while jasmine rice was cooking, about 20 min or so. About 5 min before serving adding 1 red bell pepper sliced and 1 green bell pepper sliced. Served over jasmine rice and squeezed a slice of lime into each bowl.
Husband and 2 teenage boys liked it a lot! Husband kept telling me it was phenomenal. Very little leftovers so next time I will double the recipe.
Also, I love this curry with veggies so next time I will add broccoli, cauliflower, and baby corns :)
This was perfectly spiced for the family. However if I were making this for myself only I would add more paste and maybe a sliced jalapeno.
This is a keeper!!
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Fantastic! I used 4 Tbls of Mae Ploy Panang Curry Paste. Took the advice of others, fried the...