Thank you!! I used this recipe, though I followed it loosely. I'm not that good of a cook, but turned out really tasty!

I can only give you estimates of the the ingredients, sorry.

Coconut Penang Curry - Chicken

Ingredients

• 1 lb chicken thighs
  
• 1 clove of garlic
  
• Salt, pepper
  
• 3 tsp Mae Ploy Penang Curry Paste
  
• 13.5 oz Chaokoh Coconut Milk
  
• Bell peppers (I used one)
  
• Broccoli (I used like 1/4 of a floret?)
  
  

  Recipe
  

  
  

1. Mince the garlic and cut the peppers, chicken, and broccoli into bite size pieces.
   
2. Season the chicken with salt and pepper.
   
3. Pour oil into pan and stir minced garlic until fragrant. Fry the chicken until cooked and both sides are golden. Remove the chicken from the pan once done.
   
4. In another pan (or clean the one you used to fry the chicken), add oil and stir in curry paste and fry until it's fragrant.
   
5. Add in the coconut of milk a spoonful at a time and stir. When you're halfway done with the can, add the chicken back in.
   
6. Continue adding in the coconut milk until there's none left.
   
7. Add in vegetables and let it simmer until your veggies are soft to your liking.
   
8. Remove from heat and serve. :D
   
   Most of the carbs is in the coconut milk, which is about 10g per can. Then the rest mostly comes from the vegetables, which you can omit/add in less of if you'd like and just add in more chicken haha.
   
   Net carbs: 24g for the whole thing. Depends on how hungry you are, but I ate like half of it.

You want Chaokoh coconut milk, IMO it’s the most thick, flavorful, luxurious.
Don’t boil it too quickly or too much because the texture can get a little funky.

I have a stupid simple but really popular soup: 1 part winter squash puree, 2 parts coconut milk with 1-2 T Mae Ploy red curry paste per cup of orange veg puree soup. I like Chaokoh coconut milk, because I can get a return of the oil split when I fry the paste, which is visually pleasing. If I am making enough quantity, I like to use a variety of orange veg/squash, freshly roasted, because that yields the most complex and interesting flavor. With light curry seasoning, it is a real hit for funeral meals or meals for shut ins.

That said, I am interested in tips for cleanly splitting winter squashes for roasting to make the puree. The things are roll-y and tough, no matter how sharp my blacksmith grandson makes my cleaver! My father, God rest his soul, made a starting cut in a vise with a circular saw and I do the same thing if I am quantity cooking them, but there has to be a better kitchen safe answer if I am just feeding a few folks. Helpful thoughts?

This is also worth buying at this price. I get them at $1.40/can at my Thai grocer. This + Chaokoh makes a super simply and amazing curry. Same with the Indian pastes. The coconut milk is more expensive on amazon than Patels, so that may be worth an order along with the ghee.

Edit: "this" was a 6pack on amazon of Maesri thai curry pastes. Id really look into them and the coconut milk from Patel brothers.

I learned how to cook Thai curry from a Thai friend, and I realized it's the brand/quality of ingredients that's really important. This is the brand of curry paste he used, and this is the brand of coconut milk. Both of these were significantly cheaper at the local asian market. I also got a good quality fish sauce, and these lime leaves that I added in with the coconut milk. It's honestly better than anything I can get in restaurants around me. My half-Thai brother-in-law said it was better than his dad's curry. And it's super easy.