Fah Thai Magazine - Inflight Magazine of Bangkok Airways Issue Jan-Feb 2024

OVERTURES
COOKBOOK
For the Love
of Curry
Crazy
for Southeast Asian curries?
Find out how to make the real thing
in your own kitchen
WORDS & PHOTOS: CHEF SANTI WONGSAWAT
It’s no surprise to me that Phanaeng is
considered the best curry in the world. This
is not because I’ve always been a fan of Thai
cuisine but because this creamy, orange curry
has a uniquely sweet and slightly spicy flavour
that enchants diners across the world. Those
flavours come from authentic ingredients,
most of which can actually be found in our
own backyard. I recommend serving the curry
with steamed Jasmine rice to enhance the
flavour, adding joy to the experience as you sit
down to eat with your loved ones.
Trust me when I say that making a
delicious Phanaeng Gai (chicken) is not
difficult. You don’t need to spend long hours
in a cooking class to perfect this dish. In fact,
simply ensure all the ingredients are authentic
since rich coconut milk and a bold curry paste
are the cornerstone of a perfect Phanaeng.
The final step is easy – eating the chicken
bathed in rich curry sauce delivers a burst
of sweet, savoury and slightly sour flavours.
Don’t forget to top your serving with a
sprinkle of oil and kaffir lime zest for a
refreshing touch.
Thai spices and the paste are key to
this curry’s fragrant aroma. The cooking
instructions are pretty simple too. Just
follow these steps to enjoy your very own
serving of homemade Phanaeng Gai.
FOR THE BEST COCONUT
MILK, CHOOSE A RIPE
GREEN COCONUT IN ITS
PRIME BECAUSE IT WILL
PRODUCE RICH, SWEET,
FRAGRANT MILK
STIR-FRY PEANUTS
AND THEN PEEL THEM
TO ADD FRAGRANCE
AND RICHNESS TO
THE CURRY
PHANAENG CURRY PASTE
Ingredients
• 30 grams Phanaeng curry paste
• 10g palm sugar
• 200g skinless chicken thigh
• 1 tbsp shrimp paste
• ½ cup coconut cream
• 3 shredded kaffir lime leaves
• 2 cups diluted coconut cream
• 5g sliced capsicum (bell pepper)
• 15g fish sauce
Phanaeng curry paste ingredients
• 10 red capsicums
• 1 tbsp coriander root
• 2 sticks lemongrass
• 1 tsp white pepper
• 7 shallots
• 2 tbsp ground coriander seeds
• ½ cup garlic
• 2 tsp ground cumin
• ½ thinly sliced galangal
• 4 tbsp crushed peanuts
• 1 tsp kaffir lime peel
• 1 tbsp shrimp paste
Method
Prepare Phanaeng curry paste by pounding all ingredients in a mortar
Slice the chicken into bite-size pieces (pork or fatty beef is perfect too)
Simmer the coconut cream
Stir-fry the curry paste with the coconut cream until the mix releases a fragrant
aroma. Add the chicken and stir-fry until cooked and well-mixed with
the curry paste
Add the chicken to the simmered coconut cream. Increase the heat until it
starts boiling, then lower. Season the mix with fish sauce, sugar, and a bit of
kaffir lime juice. Add stir-fried crushed peanuts and simmer until the curry
thickens and the oil separates
Taste the curry. The perfect Phanaeng should be slightly spicy, sweet, rich
thanks to the coconut cream and savoury with a touch of sour. Dress it with
basil leaves and sliced red capsicums. Now it’s time to serve!
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