Welcome to Cheap Quickies, where I expound on the best of supermarket premade delights, and offer insights on how to make them taste so much better you can pass them off as home made meals. To qualify, products must be widely available, and you the chef must be willing to put in some minimal effort. You are not allowed to alter  my recipe and then say that it is not a good recipe / tasted gross. You are not allowed to completely mess up the directions and then complain that it is not a good recipe / tasted gross. You are allowed to do the preceding things and then post a comment on how terribad you are.

Maesri makes a large line of curry pastes, our favorite is the Panang curry. There aren’t any good Thai restaurants in Madison. There are not really many good restaurants of any description in Madison. So since I have to make my own curry, and since She Simmers uses Maesri and she’s an actual real live Thai person, I figure this is completely acceptable.

Mesri Panang Curry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Quick flavorful one pot meal.
  • Optional:
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • ½ onion, small dice
  • 1 carrot, small dice
  • ½ red bell pepper, small dice or strips
  • ½ lb potatoes, half inch cubes
  • ½ lime
  • 1 tbsp fish sauce
  • Bare Bones Essential:
  • 1 can Mesri Panang curry paste
  • 1 lb chicken, whatever part you prefer, thighs for me. Skinned, boned, thighs.
  • 2 cups coconut milk
  • Garnish:
  • Cilantro or green onion
  1. Chop up all of the optional ingredients you feel like putting in. Please at least include garlic and onion. All of the chopped veggies can go in the same bowl except garlic and ginger.
  2. Brown the chicken in 1-2 tbsp vegetable oil. Set aside.
  3. Saute the garlic and ginger for 1 minute.
  4. Add all the other vegetables and saute 5 minutes.
  5. Add the can of curry paste and saute 2 minutes.
  6. Stir in coconut milk, squeeze in lime juice if using, throw the ½ lime into the pot.
  7. Add fish sauce is using and chicken.
  8. Cover and simmer 20 minutes.
  9. If sauce is thin, uncover and simmer 10 minutes or until desired thickness.
  10. Serve with garnish and rice.
Alternately, you could chop everything and put it in a slow cooker for a few hours. Make sure to stir every hour or two.