One of the favourite Thai curries in restaurants in the US is Penang Gai (Chicken Penang). Penang curry is sometimes served over mie/noodles instead of steamed Jasmine rice. Then it is made a little soupy by the addition of broth and served with condiments such as bean sprouts, pickled radish, etc. The noodles/mie are usually vermicelli or also somen type can be used, but thin rice noodles (chantaboon) can also be used.
I especially like Chicken Penang (Penang Gai) for an easy one bowl lunch either over steamed Thai Hom Mali (new crop) Jasmine Rice either white or brown.
Penang Curry with Chicken
Penang is a fragrant and flavourful dry style curry eaten with Thai Jasmine rice.
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