To make my stay in Chiang Mai even more idyllic, I got to enter the kitchen of Pai, amazing both from the architectural point of view and from that of scents, colors, and flavors. During the afternoon spent in her company, I have been captured by the taste of Thailand, trying various dishes and learning to cook some of them.
Her recipes are always particularly successful with friends, and therefore I think it’s only fair to share them 🙂
The Panaeng Gai is an absolutely delicious chicken curry.
The Panaeng Gai recipe
- 300 grams of chicken breast
- 250 ml of coconut milk
- 1 teaspoon of chili paste
- 2 tablespoons of soy sauce
- 1 teaspoon of brown sugar
- 2 lemon leaves or thyme or verbena are excellent too (the original recipe should be with Makrut...)
- 1 red chili
Ho to prepare it
Heat a tablespoon of oil in a pan and let cook the chili paste over low heat.
Then add the chicken cut into strips and seed oil and cook for three minutes.
Add the coconut milk and sugar and boil for about two minutes, then add the red pepper and lemon leaves (or the desired substitute) and mix thoroughly.
Depending on your personal taste, you can add some brown sugar and/or some soy sauce.
Enjoy your Thai meal!
Thān h̄ı̂ xr̀xy na