We all have those Thai restaurants near us that are our go to’s.

“Do you want to go get cheap Thai at that place” is a frequent sentence used in my house. Who knows what they are ever called but I feel like they always have fun names. Thaitanic, Tongue Thai’d, Aint Nobody Got Thai For That, Thaiphoon, Thai Hard…

Honestly, could Thai food experiences get any better?! YES yes they can at ‘It’s my party and i’ll Thai if I want to!’ and i’ll tell ya …. I just love me some satay and it is a party whenever I eat anything satay based. Mmmmmmm satay. Whoever decided to add peanuts to a red curry paste is my hero. I feel the same about the person who discovered that dried corn kernels turn into popcorn. I MEAN ?! Can you imagine!!??

I am way to excited about the idea of satay flavoured popcorn right now so i’ll stop. Here you have an epic recipe that I adapted from the Thai Cooking Course I did recently in Krabi. Enjoy!

Authentic Thai Panang Curry

Serves 4

Ingredients

1/2 cup of panang curry paste or 3 tbs of store bought
500g chicken breast, sliced
3tbs fish sauce
2tbs palm sugar
1tbs white sugar
Juice of two limes
1 can coconut milk
Sprinkle of white pepper
Rice, peanuts & kaffir lime to serve

Method

Heat half the coconut milk in a large pot and add the curry paste. You don’t need oil here as the natural oils from the peanuts will release.

Add the rest of the coconut milk and all other curry ingredients and cook slowly for 30-40 minutes on a low heat stirring every now and then. Taste towards the end as you may find more lime, sugar and fish sauce is required. Serve with peanuts and kaffir lime. DELISH!