Phanaeng Red Curry

When you don't have much time on your hands, but still want to make a proper dinner for your family, I highly recommend having these pre-made spice mixes in stock at home. You can buy them in pretty much any Asian supermarket or even in the Asian section of a Western supermarket. They are so easy to use and you can throw in whatever veggie you like, along with chicken, beef or pork. Unless you're vegetarian like Caroline, then throw in some tofu! 😁

I had this phanaeng red curry mix at home the other day and decided to make a chicken curry with Japanese eggplant and zucchini. Turned out great! Phanaeng (also spelled phanang, panang) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The curry paste is made with dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts.

Enjoy! 💗Helena

INGREDIENTS:

• 400g chicken fillet
• ½ zucchini, sliced
• 1-2 Japanese eggplants, sliced
• 1 Phanaeng red curry mix
• 250ml coconut milk
• 100 ml water
• Vegetable oil (ex. peanut oil) 
  
  
  
  
  
  
  
  
  

DIRECTIONS:

1. Cut the chicken into bite size pieces. Season with salt and pepper if you feel like it.
2. Brown the chicken in oil. 
   
   
   
   
   
   
3. Add the curry mix. 
   
   
   
   
   
   
4. Add the coconut milk and water. Mix everything and cook for a few minutes. 
   
   
   
   
   
   
   
   
   
   
   
   
5. Add the zucchini and eggplant and let them cook for a few minutes. 
   
   
   
   
   
   
6. Serve with rice or noodles.