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Panang Chicken Curry

SimpleFoodie's picture
Panang Curry Recipe. Thai curry is very different from its Indian counterpart. Some Thai curries do not contain curry powder at all. Thai curry is a combination of many ingredients that have been processed into a paste. All curry bases begin with lemongrass, shallots, garlic and onion.
Ingredients
  Panang curry paste 1⁄2 Cup (8 tbs)
  Kaffir lime leaves 8
  Coconut milk 6 Cup (96 tbs)
  Chicken breast 4 , sliced thin into strips
  Sweet basil 1⁄2 Cup (8 tbs) (Fresh, With Stems)
  Fish sauce 2 Teaspoon
  Sugar 1 Teaspoon
  Tamarind paste 1 Tablespoon
  Brown onion 1⁄2 , sliced thin
  Red bell pepper 1⁄2 , sliced thin
Directions

1. In medium saucepan, heat 3 tbsp. of coconut milk over medium heat.
2. Stir in curry paste and lime leaves. Stir-fry for about 30 seconds until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces about a 1/4.
5. Reduce to a simmer.
6. Add the chicken, basil leaves, onion, fish sauce, tamarind paste and sugar. Let simmer for about 20 minutes.
7. Garnish with red bell pepper slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Penang
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
Have you ever tried a Panang-style chicken curry? Here is an excellent video that shares this recipe for a flavorful curry. The chef cooks the dish so easily, that makes the video all the more presentable and the recipe more simpler!

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