Friday, April 26, 2013

Foodie Friday: Penang Curry

(We all know I love to eat, so you realize this was coming. On Fridays, let me torture myself and anyone who might stumble upon this travel blog with a photo of one of the countless delicious foods I ever had the pleasure of tasting in my travels, some of which include foods I made myself. Yes, I cook. This week, Foodie Friday features one of my favorite Thai dishes of all time: Penang Curry.)

Penang Curry, I Cooked That
It's rich, thick, nutty, tangy and spicy: Penang Curry. I cooked that.

Having lived in Chiang Mai for several months meant that I got to taste some pretty fine foods in the Northern Thailand capital. One of my absolute favorite Thai dishes is Penang Curry (Gaeng Pha Naeng). It's thick and rich because of the coconut milk. It's tangy and spicy from the array of herbs and spices used to make the curry paste. It's nutty, well, because it incorporates a generous helping of peanuts. After I left Thailand, I found myself craving for Penang Curry again and again. So I thought, the only way to have Penang Curry again, and have it the way I like it, was to make it myself. Thus, I simmered chicken strips, a can of peas, and slices of eggplant in a pan brimming with coconut milk and Penang Curry paste. A few minutes later, heaven. Just heaven.


Have you tried replicating the foods that you had in your travels at home? What did you cook?


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