Chicken Panang Curry In 30 Minutes recipe

The first time I made this Chicken Panang Curry, it was one of those hectic weeknights where dinner felt like an insurmountable hurdle. My family was hungry, I was tired, and takeout seemed inevitable. But then I remembered bookmarking a “30-Minute Panang Curry” recipe. Skeptical but desperate, I gave it a shot. Thirty minutes later, the kitchen smelled incredible – rich, aromatic, and undeniably Thai. We gathered around the table, bowls filled with vibrant, creamy curry spooned over fluffy jasmine rice. The first bite was a revelation. It was complex, slightly sweet, nutty, gently spiced, and deeply satisfying. My partner, usually reserved with praise, declared it “restaurant-quality,” and even my notoriously picky child asked for seconds. It wasn’t just dinner; it was an escape. This recipe didn’t just save dinner; it became an instant family favorite, our go-to for a quick, comforting, and utterly delicious meal that tastes like it took hours, not minutes. It proved that incredible flavour doesn’t always require hours simmering on the stove.

A Taste of Thailand: The Irresistible Charm of Chicken Panang Curry

Panang curry (sometimes spelled Phanaeng or Phanang) is a type of Thai red curry that holds a special place in the hearts (and stomachs) of Thai food lovers worldwide. It’s known for its distinctive rich, creamy texture, slightly sweeter profile compared to standard Thai red curry, and a characteristic nutty flavour often enhanced by peanuts ground directly into the paste. While its exact origins are debated, it’s believed to have influences from central and southern Thailand, possibly with some Malaysian or Indian undertones, particularly in its richness and use of specific spices.

What sets Panang apart is primarily the curry paste itself. While sharing common ingredients with red curry paste (like dried red chilies, lemongrass, galangal, garlic, shallots, kaffir lime zest, coriander root, and shrimp paste), Panang paste typically includes additional spices like roasted peanuts, coriander seeds, and cumin seeds, contributing to its unique aroma and flavour profile. It tends to be less fiery than green curry and often milder than standard red curry, focusing more on depth and aromatic complexity.

The magic of this particular recipe lies in its ability to deliver that authentic Panang experience – the velvety sauce, the tender chicken, the fragrant herbs – within a remarkably short timeframe. It leverages high-quality store-bought Panang curry paste (a crucial time-saver) and streamlines the cooking process without sacrificing the soul of the dish. This makes it an ideal candidate for busy weeknights when you crave something exotic and flavourful but are short on time. It’s a culinary shortcut that feels incredibly luxurious, transforming simple ingredients into a sophisticated meal that transports you straight to the bustling streets of Bangkok.

Gather Your Ingredients: The Heart of Your 30-Minute Panang Curry

Precision is key in recreating this quick yet flavourful dish. Using the right amounts ensures the perfect balance of spice, sweetness, saltiness, and creaminess that defines Panang curry. Here’s what you’ll need:

• Chicken: 1 lb (about 450g) boneless, skinless chicken breasts or thighs, thinly sliced against the grain (about ¼ inch thick). Thin slicing is crucial for quick cooking.
• Oil: 1 tablespoon neutral cooking oil (like canola, vegetable, grapeseed, or coconut oil). For sautéing the paste.
• Panang Curry Paste: 2-4 tablespoons (adjust to your spice preference). Use a good quality brand for best results. Mae Ploy, Maesri, or Aroy-D are popular choices.
• Coconut Milk: 1 can (13.5 oz or approx 400ml) full-fat coconut milk, unshaken. Full-fat is essential for the creamy texture. Do not use light coconut milk.
• Chicken Broth or Water: ½ cup (120ml). Helps to thin the sauce slightly and add flavour.
• Fish Sauce: 1-2 tablespoons (adjust to taste). Provides essential salty umami flavour. Use a quality Thai fish sauce.
• Palm Sugar or Brown Sugar: 1-2 teaspoons (adjust to taste). Balances the saltiness and spice. Palm sugar offers a more authentic caramel note.
• Kaffir Lime Leaves: 4-6 whole leaves, centre vein removed and finely slivered (julienned) or 2-3 whole leaves torn. Adds a unique citrusy aroma. If unavailable, use a little lime zest, but the flavour is distinct.
• Vegetables (Optional but Recommended): 1 cup total of sliced red bell pepper, green beans (trimmed and halved), bamboo shoots, or snow peas. Adds colour, texture, and nutrients.
• Thai Basil Leaves: ¼ cup, fresh leaves (optional, for garnish and flavour). Adds a distinct anise-like flavour.
• Red Chilies: 1-2 fresh red chilies (like Thai bird’s eye or Fresno), thinly sliced (optional, for garnish and extra heat).

Understanding Key Ingredients:

• Panang Curry Paste: This is the flavour backbone. Investing in a good quality paste makes a huge difference. Different brands vary in spice level and flavour profile, so start with less and add more if needed. “Blooming” the paste in oil helps release its full aromatic potential.
• Full-Fat Coconut Milk: Don’t skimp here! The fat content is crucial for the rich, creamy consistency Panang is known for. When you open the unshaken can, you’ll often find thick cream at the top – use this to sauté the paste initially for extra richness.
• Fish Sauce (Nam Pla): This fermented fish extract provides the signature savoury, umami depth found in many Thai dishes. It might smell pungent on its own, but it transforms during cooking. Start with less, as you can always add more.
• Palm Sugar: Traditionally used in Thai cooking, it has a less sharp sweetness than white sugar, with caramel undertones. If unavailable, light brown sugar is the best substitute.
• Kaffir Lime Leaves: These fragrant leaves impart a unique citrusy, floral aroma that is difficult to replicate. You can often find them fresh or frozen in Asian markets. If using dried, you may need more. Remove the tough central vein before slicing or tearing.

Step-by-Step Guide: Crafting Your Perfect Panang Curry in Minutes

Follow these simple steps for a delicious Panang Curry in roughly 30 minutes. Prepare all your ingredients (mise en place) before you start cooking – slice the chicken, chop the vegetables, measure out liquids – as the cooking process moves quickly.

1. Prepare the Coconut Milk: Open the can of unshaken coconut milk carefully. Spoon out about 2-3 tablespoons of the thick cream that has risen to the top into a large skillet or wok. Reserve the remaining thinner milk for later.
2. Bloom the Curry Paste: Heat the skillet or wok over medium heat. Add the tablespoon of cooking oil and the reserved coconut cream. Once shimmering, add the Panang curry paste (start with 2 tablespoons if unsure about spice level). Stir constantly and cook for 1-2 minutes, breaking up the paste, until it becomes fragrant and the oil starts to separate slightly. This step, known as “blooming,” is crucial for developing the flavour. Be careful not to burn the paste.
3. Cook the Chicken: Add the thinly sliced chicken to the skillet. Stir-fry for 2-3 minutes, coating it well with the curry paste mixture, until the chicken is mostly cooked through and no longer pink on the outside.
4. Build the Sauce: Pour in the remaining coconut milk from the can and the ½ cup of chicken broth or water. Stir well to combine everything. Bring the mixture to a gentle simmer.
5. Add Flavour & Vegetables: Stir in the fish sauce (start with 1 tablespoon) and palm or brown sugar (start with 1 teaspoon). Add the kaffir lime leaves (whole or slivered). If using vegetables like bell peppers or green beans, add them now.
6. Simmer and Thicken: Reduce the heat to medium-low. Let the curry simmer gently for 5-7 minutes, or until the chicken is fully cooked, the vegetables (if using) are tender-crisp, and the sauce has thickened slightly to your desired consistency. Stir occasionally. Avoid boiling rapidly, as this can cause the coconut milk to separate.
7. Taste and Adjust: This is a critical step! Taste the curry. Does it need more saltiness? Add a little more fish sauce. More sweetness? Add a touch more sugar. More heat? You can add a pinch of chili flakes or more curry paste (mix paste with a little liquid first to avoid clumps). More richness? A tiny bit more coconut milk. Aim for a harmonious balance of salty, sweet, spicy, and creamy.
8. Final Touches: If using Thai basil, stir in most of the leaves just before serving, reserving a few for garnish. The heat will wilt them slightly and release their aroma.
9. Serve: Ladle the hot Chicken Panang Curry into bowls immediately. Serve piping hot.

Nutritional Snapshot: Understanding Your Delicious Meal

Understanding the nutritional content can be helpful, especially if you’re tracking your intake. Please note that these values are estimates and can vary significantly based on the specific brands of ingredients used (especially curry paste and coconut milk), the exact amount of oil, sugar, and chicken used, and portion sizes.

• Servings: This recipe typically yields 2-4 servings, depending on appetite and what it’s served with.
• Calories per Serving (Estimate): Approximately 450-650 calories per serving (assuming 3 servings from the recipe and served without rice).

Breakdown Considerations:

• Fat: The majority of the calories come from fat, primarily from the full-fat coconut milk. While high in saturated fat, coconut milk also contains medium-chain triglycerides (MCTs).
• Protein: Chicken provides a good source of lean protein.
• Carbohydrates: Primarily from the sugar added for balance and any vegetables used. Serving with rice will significantly increase the carbohydrate content.
• Sodium: Can be high due to the fish sauce and curry paste. Adjusting the amount of fish sauce can help manage sodium levels.

For a more precise nutritional analysis, consider using an online recipe calculator and inputting the exact ingredients and quantities you use.

Quick & Easy: Your Time Commitment

One of the biggest selling points of this recipe is its speed. It’s designed for efficiency without compromising on authentic flavour.

• Preparation Time: Approximately 10-15 minutes. This includes slicing the chicken, chopping any vegetables, preparing the kaffir lime leaves, and measuring out the liquids and paste. Having everything ready (“mise en place”) before you start cooking is key to sticking to the 30-minute timeline.
• Cook Time: Approximately 15-20 minutes. This covers blooming the paste, cooking the chicken, simmering the sauce, and allowing the flavours to meld.
• Total Time: Approximately 30 minutes. From starting your prep to ladling the finished curry into bowls, you can realistically have this flavourful Thai meal on the table in half an hour, making it perfect for busy weeknights.

Serving Suggestions: Elevating Your Panang Curry Experience

Serving Panang curry thoughtfully enhances the overall dining experience. Its rich, slightly sweet, and nutty profile pairs wonderfully with various accompaniments. Here are some ideas:

• The Classic Base:
  • Steamed Jasmine Rice: This is the quintessential pairing. The fragrant aroma and slightly sticky texture of jasmine rice perfectly soak up the creamy curry sauce. It provides a neutral, fluffy counterpoint to the richness of the curry.
  • Brown Rice: For a healthier option with more fibre, steamed brown rice works well too, offering a nuttier flavour and chewier texture.
  • Coconut Rice: Cooking jasmine rice with some coconut milk and a pinch of salt adds another layer of richness and subtly complements the curry’s flavour.
• Noodle Options:
  • Rice Noodles: Soft, cooked rice noodles (thin vermicelli or wider pad Thai style) can be served underneath the curry for a different textural experience, similar to Khao Soi (though Panang is distinct).
• Essential Garnishes (Don’t Skip!):
  • Fresh Thai Basil: Adds a burst of fresh, anise-like flavour that cuts through the richness.
  • Finely Slivered Kaffir Lime Leaves: Enhances the unique citrusy aroma. A little goes a long way.
  • Thinly Sliced Red Chilies: For those who like extra heat and a pop of colour (Thai bird’s eye chilies are traditional, but Fresno or serrano work too).
  • Lime Wedges: A squeeze of fresh lime juice right before eating brightens up all the flavours.
  • Chopped Roasted Peanuts: Echoes the nutty notes in the Panang paste and adds a delightful crunch.
  • Crispy Fried Shallots: Offer a savoury crunch and depth (available pre-made in Asian markets).
• Simple Side Dishes:
  • Cool Cucumber Salad: A simple Thai cucumber salad with a light vinegar dressing provides a refreshing contrast.
  • Steamed Greens: Plain steamed bok choy or broccoli offers a simple, healthy side.
  • Thai Spring Rolls: Crispy spring rolls with a sweet chili dipping sauce make a great appetizer.

Presentation matters too! Serve the curry in bowls, spooned generously over the rice or noodles, and then artfully arrange the garnishes on top. The vibrant colours and fresh aromas make the meal even more appealing.

Pro Tips for Panang Perfection: Take Your Curry to the Next Level

While this recipe is straightforward, a few extra tips can elevate your 30-minute Panang Curry from great to absolutely sensational:

1. Master the Bloom: Don’t rush the step of frying the curry paste in coconut cream/oil. This “blooming” process is fundamental. Cook it over medium heat, stirring constantly, until it’s deeply fragrant and you see the reddish oil separating from the paste. This develops the paste’s complex flavours and aromas, forming the foundation of your curry. Rushing this step results in a less flavourful, sometimes raw-tasting curry.
2. Choose Quality Coconut Milk & Use the Cream: Always opt for full-fat coconut milk for Panang curry. The richness is essential. Canned coconut milk naturally separates, with thick cream rising to the top. Use this thick cream to fry the curry paste initially – it adds incredible depth and richness compared to just using oil. Shake the can after you’ve skimmed off the top cream to combine the remaining thinner milk before adding it later. Avoid brands with too many stabilizers or emulsifiers if possible, as they may not separate as well.
3. Balance the Flavours – Taste, Taste, Taste!: Thai cooking is all about achieving a balance of sweet, salty, sour, and spicy flavours. The recipe provides starting amounts for fish sauce and sugar, but these are guidelines. Different curry pastes have varying saltiness and spice levels. Coconut milk brands differ in sweetness. Always taste the curry towards the end of cooking (Step 7) and adjust. Needs more savoury depth? Add fish sauce (a little at a time). Too salty/spicy? A bit more sugar or coconut milk can help balance it. Needs brightness? A squeeze of lime at the end works wonders.
4. Don’t Overcook the Chicken (or Try Other Proteins): Slice the chicken thinly so it cooks quickly and evenly. Add it after blooming the paste and cook just until it’s no longer pink before adding the liquids. It will finish cooking gently in the simmering sauce, ensuring it stays tender and juicy. Overcooked chicken becomes tough and dry. You can also easily substitute the chicken with thinly sliced pork loin, firm tofu (pan-fried first for better texture), shrimp (add these near the very end as they cook in minutes), or even beef sirloin (sliced thinly against the grain).
5. Embrace the Aromatics (Kaffir Lime & Thai Basil): Don’t underestimate the power of fresh aromatics. Kaffir lime leaves impart a unique fragrance essential to authentic Thai curries. Use them fresh or frozen if possible (dried are less potent). Remember to remove the tough central stem before slivering or tearing. Adding fresh Thai basil leaves right at the end (off the heat or just before serving) provides a final burst of fresh, peppery, anise-like flavour that brightens the entire dish. Regular basil is not a suitable substitute here; seek out Thai basil at Asian markets.

Your Panang Curry Questions Answered: FAQ

Here are answers to some frequently asked questions about making Chicken Panang Curry:

1. Q: My Panang Curry isn’t spicy enough / is too spicy. How can I adjust the heat?
   • A: Adjusting spice is easy!
     • To Increase Heat: The simplest way is to use more Panang curry paste. Start with the lower amount recommended in the recipe and add more during the paste-blooming stage (Step 2) or mix a little extra paste with warm liquid and stir it in during simmering (Step 6). You can also add sliced fresh chilies (like Thai bird’s eye) along with the vegetables, or add a pinch of dried chili flakes. Garnishing with fresh chilies also allows individuals to add heat to their own bowls.
     • To Decrease Heat: Use less curry paste from the start. Ensure you choose a milder brand if possible (spice levels vary). Adding a bit more full-fat coconut milk or a touch more sugar can help balance and mellow the existing heat. Avoid adding water, as it dilutes the flavour and richness. Serving with plenty of rice also helps temper the spice.
2. Q: Can I make this Panang Curry ahead of time? How do I store and reheat it?
   • A: Yes, Panang curry reheats beautifully, and the flavours often meld and become even better the next day!
     • Storage: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
     • Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling, which can cause the coconut milk to separate or curdle. You might need to add a splash of water or coconut milk if the sauce has thickened too much upon cooling. You can also reheat it in the microwave, using medium power and stirring periodically. Freshen it up with a squeeze of lime juice and fresh Thai basil just before serving again.
3. Q: How can I make a vegetarian or vegan version of this recipe?
   • A: It’s very adaptable!
     • Protein: Replace the chicken with pan-fried firm or extra-firm tofu (press it well first!), tempeh, chickpeas, or a medley of vegetables like broccoli, cauliflower, carrots, zucchini, and potatoes (adjust simmering time accordingly).
     • Fish Sauce: Substitute the fish sauce with a vegan fish sauce alternative (available online or in some specialty stores) or use light soy sauce or tamari. If using soy sauce, you might need slightly less, as it can be saltier, and it will slightly alter the flavour profile. Start with less and adjust.
     • Curry Paste: Double-check your Panang curry paste ingredients. Most traditional pastes contain shrimp paste (kapi). Look specifically for vegetarian or vegan-certified Panang curry pastes (brands like Maesri offer vegetarian options, but always check the label).
4. Q: What’s the main difference between Panang Curry and Thai Red Curry?
   • A: While both are red-chili-based Thai curries using coconut milk, there are key differences:
     • Paste Ingredients: Panang curry paste typically includes roasted peanuts ground into the paste, along with spices like coriander seeds and cumin, which are less prominent or absent in standard red curry paste. This gives Panang its characteristic nutty undertone.
     • Flavour Profile: Panang is generally richer, thicker, sweeter, and often milder (less spicy) than standard Thai red curry (Gaeng Phet). Red curry tends to be spicier and focuses more on the heat of the chilies and the fragrance of herbs like galangal and lemongrass.
     • Consistency: Panang curry is often thicker and creamier due to the peanuts and often a higher ratio of coconut cream to coconut milk.
5. Q: I can’t find Kaffir lime leaves. What can I use instead?
   • A: Kaffir lime leaves have a very distinct aroma that’s hard to replicate perfectly. They are worth seeking out at Asian grocery stores (often found fresh or frozen, which are both excellent). However, if you absolutely cannot find them:
     • Lime Zest: The zest of one regular lime (use a microplane, avoiding the white pith) can provide a citrusy note. It’s not the same flavour, but it adds brightness. Add it towards the end of cooking.
     • Lemongrass: While already likely in the curry paste, adding an extra bruised stalk of fresh lemongrass during simmering can enhance the citrusy notes, though it’s a different profile.
     • Lime Juice: While essential for finishing, adding a little extra lime juice during cooking isn’t a direct substitute for the aromatic quality of the leaves.
     • Dried Kaffir Lime Leaves: These are sometimes available but are much less potent than fresh or frozen. You’ll need to use more (perhaps double the amount) and let them simmer longer. Crumble them slightly to help release their flavour.

Beyond the Recipe: Exploring the World of Panang Curry

While our 30-minute recipe offers a fantastic gateway, Panang curry has a rich context within Thai cuisine. Believed to have originated in central Thailand, possibly influenced by royal cuisine due to its richness, the name “Panang” might refer to the cross-legged way chicken used to be trussed for grilling, resembling the posture for sitting cross-legged (‘panaeng’). Another theory links it to Penang, an island state in Malaysia, suggesting cross-cultural influences, particularly in the use of peanuts and certain spices common in Malay cooking.

Traditionally, making Panang curry paste from scratch is a labour-intensive process involving pounding numerous fresh and dried ingredients in a heavy mortar and pestle. This meticulous preparation unlocks layers of flavour far beyond what even the best commercial pastes can offer. Ingredients like sun-dried chilies, roasted coriander and cumin seeds, galangal, lemongrass, kaffir lime zest (not just leaves), garlic, shallots, cilantro roots, white peppercorns, salt, and shrimp paste are ground into a fine, fragrant paste. Roasted peanuts are often added towards the end of the pounding process.

Regionally, you might find slight variations. Some versions might be thicker and served almost like a sauce over grilled meat rather than a soupy curry. Beef Panang (Panang Neua) is also extremely popular, often using tougher cuts of beef simmered slowly until tender, allowing the rich sauce to permeate the meat. While chicken is common and quick-cooking, the robust flavour of Panang pairs exceptionally well with beef’s deeper taste.

Understanding these nuances doesn’t mean you need to spend hours making paste from scratch (though it’s a rewarding culinary project!). It simply enriches your appreciation for the dish and highlights why using a high-quality store-bought paste is crucial for achieving a semblance of that authentic depth in our quick version.

Why This 30-Minute Recipe Works: The Magic of Efficiency

The brilliance of this recipe lies in its intelligent streamlining without fatal compromise on flavour. Here’s why it successfully delivers a delicious Panang curry experience so quickly:

• Leveraging Quality Paste: The most time-consuming part of traditional curry making is preparing the paste. Using a good quality, flavour-packed commercial Panang paste bypasses this step entirely, saving potentially hours of work.
• Quick-Cooking Protein: Thinly sliced chicken breast or thigh cooks incredibly fast, usually within 5-7 minutes of simmering. This avoids the long braising times needed for tougher cuts of meat.
• Simplified Sauce Base: Using canned coconut milk and a touch of broth or water creates a rich and flavourful sauce base almost instantly. The process focuses on blooming the paste and simmering briefly to meld flavours rather than complex reductions.
• Fast-Cooking Vegetables: Opting for vegetables like bell peppers or green beans that become tender-crisp quickly keeps the cooking time short. Root vegetables would require significantly longer simmering.
• Focus on Finishing Flavours: Much of the “authentic” taste comes alive in the final stages – balancing with fish sauce and sugar, and adding fresh aromatics like kaffir lime leaves and Thai basil right at the end. These high-impact additions take mere seconds but contribute significantly to the overall profile.

This recipe proves that “fast” doesn’t have to mean “flavourless.” It prioritizes the essential steps (blooming the paste, balancing flavours) and uses smart shortcuts (prepared paste, quick-cooking protein) to fit a complex dish into a weeknight-friendly timeframe. It’s the perfect intersection of convenience and culinary satisfaction.

Mastering Panang Curry: Common Pitfalls and How to Avoid Them

Even with a simple recipe, a few common mistakes can prevent your Panang curry from reaching its full potential. Here’s what to watch out for:

1. Skipping the Paste Bloom: Tossing the curry paste directly into the liquid without frying it first in oil/coconut cream is a major mistake. You miss out on developing its deep, roasted flavours. Avoidance: Always take the 1-2 minutes to sauté the paste until fragrant and the oil separates.
2. Using Low-Fat Coconut Milk: Panang curry needs richness. Using light or low-fat coconut milk results in a thin, watery, and less flavourful sauce lacking the characteristic creamy texture. Avoidance: Stick to full-fat, canned coconut milk. Use the thick cream at the top for frying the paste.
3. Overcooking the Protein: Adding chicken too early or simmering the curry for too long will result in tough, dry meat. Avoidance: Slice chicken thinly, add it after the paste is bloomed, stir-fry until mostly cooked, then simmer gently just until cooked through (usually 5-7 minutes). If using shrimp, add them only in the last 2-3 minutes.
4. Not Balancing Flavours: Simply following the recipe amounts without tasting can lead to a curry that’s too salty, too sweet, or bland. Ingredients vary, so adjustment is crucial. Avoidance: Always taste towards the end of cooking (Step 7). Adjust seasoning with small additions of fish sauce (salty), sugar (sweet), lime juice (sour/bright), or more paste/chili (spicy) until it tastes balanced and delicious to you.
5. Forgetting Fresh Garnishes: Serving the curry straight from the pot without fresh garnishes leaves it feeling incomplete. The fresh herbs and lime add brightness and complexity that cut through the richness. Avoidance: Always have fresh Thai basil, lime wedges, and perhaps sliced chilies or cilantro on hand. They elevate the dish significantly.

By being mindful of these potential pitfalls, you can ensure your quick Panang curry is consistently delicious, creamy, and flavourful.

Conclusion: Your Go-To Weeknight Thai Escape

This 30-Minute Chicken Panang Curry recipe is more than just a quick meal; it’s a testament to the fact that you don’t need hours in the kitchen to create something truly special and transporting. It captures the heart of Thai flavours – the creamy coconut milk, the aromatic complexity of the Panang paste, the subtle sweetness balanced by savoury fish sauce, and the fragrant lift from kaffir lime and Thai basil – all within a timeframe that fits seamlessly into a busy life.

We’ve explored the nuances of the ingredients, walked through the streamlined steps, offered tips for perfection, and addressed common questions to ensure your success. Whether you’re a seasoned cook or new to Thai cuisine, this recipe offers a rewarding experience with delicious results. It’s adaptable, relatively simple, and consistently delivers that comforting, crave-worthy flavour profile that makes Panang curry a global favourite.

So, the next time a busy weeknight looms or a craving for authentic Thai flavour strikes, remember this recipe. Stock your pantry with a quality Panang paste and a can of coconut milk, and you’re always just 30 minutes away from a fragrant, creamy, and utterly satisfying escape to Thailand, right in your own kitchen. Give it a try – like my family, you might just find your new favourite go-to meal.

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