Phanaeng curry

Simple phanaeng curry. I use Aroy-D curry paste.

• 50 grams curry paste

• 1 tbsp fish sauce, approximately

• 1 tbsp palm sugar

• 5-10 keffir lime leaves, julienned

• 400 ml coconut milk, ideally 18% fat or more

• basil, ideally Thai

• red bell pepper, sliced into thin strips

• can of bamboo shoots

• one sizable shallot, sliced

• vegan chicken, large container Vivera

In a frying pan or wok, fry the vegan chicken bits. Season with some soy and/or fish sauce.

Don’t shake the coconut milk, and scoop up some of the hardened coconut milk into a pan. Fry till it separates. Add the curry paste, and fry for about two minutes. After the first minute, add the shallot. Deglaze if it sticks with some additional coconut milk.

Add the rest of the coconut milk, keffir lime, sugar, and fish sauce. Cook for about ten minutes. Taste for seasoning. After the first five minutes, you can add the bamboo. After ten minutes, it should’ve grown thick. Add bell pepper, cook for a minute or two, you want it to retain some bite. Add the chicken bits. Stir, and check for seasoning. Serve with some slices basil on top. Serve with white rice, and maybe a nice Thai salad.

For extra heat, add a birds eye chili or two.