How to make it

  • Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process.
  • Add the chicken and stir fry briefly, until it just begins to turn whitish. (You also can use tofu, shrimp, pork, or beef instead of chicken)
  • Add the remaining ingredients, stir until it is heated through, and taste for flavor balance.
  • Serve with steamed jasmine rice, and garnish with lime and basil leaves.

Reviews & Comments 5

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  • dragonfyre13 9 years ago
    I know this makes it a bit more traditional Thai, but throw in a sliced bell pepper if you have one about 3-5 minutes before pulling it off the heat. Earlier if you like softer bell peppers (I generally throw it on about 10 minutes before, since I like mine almost stewed). VERY tasty.
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    " It was excellent "
    danieljdavis ate it and said...
    This is simply amazing. We used a tablespoon of Maesri brand panag curry paste for a double portion, and it was plenty hot for us Americans.
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  • bondc 11 years ago
    I use one can of curry paste to one can of coconut milk. I like it painfully hot.
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  • jaeleepoms 11 years ago
    I'm so bad about rating because I like it spicy. I would probably say 3 stars - to make it hotter, add some Thai chile or chile oil. You also can cheat and get the "Prik Khing" paste in a can in the international section of your grocery (or you may have to go to an international or asian store for that).
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  • dancegypsy67 11 years ago
    I'm not as experienced with curry pastes as I hope to become. How many "Thai heat stars" would you give this dish?
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