Andddddddd I’m back! Wow, it’s been quite awhile since my last post. Quick update: I’m now settled back in California (much earlier than expected due to COVID) and have spent the past four months readjusting, slaving over my Master’s dissertation, and stressing. Above all of this, however, I have spent time realizing how especially blessed I am. Yes, 2020 has been crappy to say the least, but I cannot help feeling thankful for everything that has happened. These days, I feel happier, more passionate about life, and more thankful than ever. I’m not really sure what is ahead after all of this, but as long as I (and my family) are alive and well, I will keep smiling and keep positive.

OK, now on to the recipe! If you follow me on social media, you already know that I make this Panang Curry… a LOT. It’s SO easy, so addictive, and so much better than any Panang Curry I have been able to find at a restaurant. (If you are Thai and make Panang Curry… let’s compare!!) Here’s what you need:

• 1 pound boneless, skinless chicken thighs, cut in to bite-size pieces
• 1 green bell pepper, sliced
• Portobello mushrooms, sliced (however much you want… I usually do about a large handful!)
• Broccoli florets (again, however much you want… I usually do equal parts of all veggies)
• 1 can Chaokoh Coconut Milk*
• 1 can Maesri Panang Curry Paste*
• Vegetable Oil
• Cornstarch Slurry
• Fish sauce; optional

1. Coat a large pot (I use my Le Cruset Dutch Oven) with vegetable oil and heat over medium-high. Once hot, add the curry paste and stir continually, about 5 minutes.
2. Once fragrant, slowly pour in the cocount milk and stir until mixed. Bring to a boil.
3. Add chicken and veggies and cook for around 7 minutes, stirring occasionally.
4. Reduce to a simmer and continue cooking for about 10 minutes to let the flavors meld. Add fish sauce to taste, if desired. (I always go really heavy with it, because I LOVE it!)
5. If you like a thicker curry like me, slowly stir in some cornstarch slurry to the desired consistency!
6. Serve over rice or noodles.

*YES, the type of coconut milk and curry paste MATTERS! Trust me; it makes all the difference. You can find the milk at most grocery stores in the Asian section. You can find the paste on Amazon and H-Mart! I will keep you updated if and when I find it elsewhere!

**Feel free to change up the veggies or protein as desired! I’ve started just using whichever leftover veggies I have in my fridge!