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THE ASTORIAN • SATURDAY, FEB. 20, 2021 • B1
Photos by David Campiche
Suchart Srisopaporn prepares panang curry.
Panang curRy
at Malai Thai
Restaurant
Srisopaporn’s panang curry, after being plated.
WONDERFUL PANANG
Ingredients:
1 cup of coconut milk
1 2⁄3 tablespoons of sugar
Chef shares his
take on the dish
¾ tablespoons of panang curry paste
½ tablespoon of chicken soup or ¼ cup of
fresh chicken stock
Half of a red bell pepper
By DAVID CAMPICHE
For The Astorian
Half of a yellow bell pepper
Six Thai basil leaves
I
n the early 1960s, residents on the
North Coast and Long Beach Peninsula
had to drive to Portland to eat Chinese
food. There were several Chinese restau-
rants in Portland’s Chinatown but Asian
cuisine had yet to spread out to Pacifi c and
Clatsop counties. At the time, restaurants
served Chinese-American dishes.
Then, in the early ‘70s, Portland Chi-
nese restaurants’ menus started expand-
ing to feature regional specialties. In the
decades that followed, the North Coast
and Long Beach Peninsula followed suit,
as more diverse restaurants started to
open. Now, a handful of local restaurants
specialize in Chinese, Thai and other
international cuisines.
Malai Thai Restaurant, located in
downtown Long Beach, Washington, is
one of these restaurants. The restaurant is
See Curry, Page B5
2 tablespoons of cornstarch cut with water
1 cup carrots
1 cup broccoli
1 cup cabbage
¾ cups of chicken
¾ cups of shrimp
Preparation:
Steam the vegetables and chicken. Lightly
poach the shrimp. Set aside.
In a large wok, add coconut milk, curry paste
and sugar. Combine the ingredients into a
thinner liquid, then add the vegetables and
basil. Stew and add cornstarch if the recipe
needs thickening.
Srisopaporn
Next, add the chicken, then the shrimp. Meld
together. Once the dish is piping hot, serve
immediately next to rice. Garnish with the
steamed vegetables and cilantro.