Penang Curry with Chicken

In the above photo, I am the one wearing an orange gown and standing with my Thai students at a wedding reception in 1969.

As you know, I lived and worked as an English teacher in Bangkok, Thailand for ten months in 1969. I taught Thai students at Thammasat University, AUA Language Center, and Voice of America. I also had private students.

Yes, I was able to apply for these jobs, nail the interviews, and get hired. All I needed was a BA from an accredited university. I had a BA in Sociology from the University of Hawaii (1968).

I was 23 years old at the time.

It was a very good experience, which made me mature as an adult. There is nothing like working in a foreign country and earning a living as a teacher to make you more self-reliant.

But, I experienced culture shock, listening to a foreign language and getting used to foreign customs and cuisine. The heat and humidity also were daunting. It took a while to become acculturated and acclimated.

Thai cuisine is the most delicious cuisine in the world. I rank it at the very top. I just love Thai food. So delicious!

I took two Thai cooking classes here in Hawaii back in the 1990s, and have made Thai curry often over the years.

This is my version of Penang Curry with Chicken, served on top of brown rice. It was garnished with shredded coconut and chopped green onions. I took this photo the other night. Doesn’t it look delicious?

PENANG CURRY WITH CHICKEN

2 TABLESPOONS OIL

1 TABLESPOON PENANG CURRY PASTE

1 (19 OZ) CAN COCONUT CREAM OR MILK

2 TABLESPOONS WHITE SUGAR

2 TABLESPOONS FISH SAUCE

6-7 CHICKEN THIGHS, BONELESS, SKINLESS, CHOPPED

1 CHOPPED GREEN BELL PEPPER

1 CHOPPED ROUND WHITE ONION

SHREDDED COCONUT (FOR GARNISH)

CHOPPED GREEN ONIONS (FOR GARNISH)

Over medium heat, fry curry paste in the oil.

Add the thighs and stir, coating with the paste.

Add the bell pepper and onion and stir.

Add coconut cream, sugar, and fish sauce.

Stir thoroughly.

Bring to a boil.

Cover and bring down to a simmer.

Simmer for 20 minutes.

Remove from heat. Stir.

Scoop over rice.

Garnish with coconut and green onions.

ENJOY!

21 Responses to “Penang Curry with Chicken”

  1. DavidH Says:

    That is a wonderful dish. It is so spicy and flavorful. It looks delicious and tastes amazing. Congratulations on being such an outstanding gourmet chef.

  2. tomthebackroadstraveller Says:

    …interesting teaching experience. My 49 year old son live in Cambodia and Korea and taught English and then married a Korean girl.

  3. Valerie-Jael Says:

    Your food once again looks wonderful! Valerie

  4. AC Says:

    I don’t think I have ever had Thai. I have lived a sheltered life. 🙂

  5. Doug M Says:

    It looks & sounds delicious Gigi, you know how much I like your recipes! I’m saving this in my cooking folder with your pork chops recipe. I enjoyed your Thai backstory too, you looked beautiful in your orange gown.

  6. DJan Says:

    I also enjoy Thai food. Your recipe sounds delicious,

  7. Olga Says:

    It does look good. I don’t have an appreciative audience for my daily cooking. I like having my son or my grandson over because it gives me an excuse to try different cuisines. Last night I made Greek food for my son and I. Don put Thousand Island dressing on his Greek salad!!

  8. Christine Says:

    Delicious! 23 was so young!

  9. Martha Says:

    I love Thai food too. Thanks for sharing the recipe – delicious!

  10. MarkD60 Says:

    I prefer recipies with fewer ingredients… But I’d buy it in a restaurant!

  11. Wisewebwoman Says:

    I too love Thai Food, always so fresh. We have a great Thai restaurant here and in my time I cooked many Thai dishes. Yours looks delicious.

    XO
    WWW

  12. Arkansas Patti Says:

    I have never had Thai food and I understand that is my loss. Really looks delicious. Maybe someday.

  13. Elephant's Child Says:

    You have led a rich life. And yes, Thai food IS delicious.

  14. honoluluaunty91 Says:

    Looks great!

  15. Nancy Chan Says:

    I love Thai food and their curries. You have rich experience working in many foreign land.

  16. Iris Empereur Says:

    First off… you look awesome, so beautiful!
    II sadly would have no idea where to get true Thai cuisine here. Can you come over and cook for us?
    Oh. “Corinna”…
    You fry curry paste?! Here it´s (I have some in the fridge)… it´s kinda fluid! Ingo cannot have anything in hot oil – butter will do the job? But I can´t imagine to fry paste in butter…?

  17. marmeladegypsy Says:

    I love Thai food. Thanks so much for sharing the recipe. And what an experience you had! So valuable.

  18. KaranFoodFanatic Says:

    Lovely

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