Best Thai Panang Curry Recipe With Chicken

Ingredients 

  • 1 1/2 lbs chicken thigh boneless, cut into bite size pieces
  • 1 white onion finely chopped
  • 5 cloves garlic minced
  • 1 green bell peppers chopped
  • 1 red bell peppers chopped
  • 1/2 inch galangal roughly sliced
  • 1 inch lemongrass roughly sliced
  • 1 tablespoon coconut oil
  • 1 small jar Thai Panang curry paste measured to about 4 ½
    tablespoons
  • 1 tablespoon unsweetened peanut butter
  • 2 teaspoon fish sauce
  • 1 pinch nutmeg powder optional
  • Salt to taste if required
  • 2 teaspoon palm sugar or brown sugar
  • 6-8 kaffir lime leave crushed
  • 2 cups coconut milk thick
  • 1/4 cup Thai basil leaves

Instructions 

  1. Heat skillet or deep bottom pan. Add coconut oil and wait
    until oil melts.
  2. Sauté finely chopped onions in hot coconut oil until onion
    is translucent.
  3. Add roughly chopped galangal, lemon grass.
  4. Add minced garlic, red and green bell peppers. Cook for 2
    minutes constantly stirring.
  5. Push veggies to one side of the pan. Add washed and cleaned
    chicken things. Cook until chicken browns a bit and changes colour.
  6. Mix chicken and veggies together. Continue cooking it for a
    minute more.
  7. Again gather chicken veggie mix to one side of the pan.
    Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of
    pan. Stir the paste and fry it in oil. Wait until oil separates from the paste.
  8. Pro-Tip : Do not skip frying curry paste in oil. Flavors
    cone out and curry turns delicious with this step.
  9. Stir in unsweetened peanut butter, fish sauce and palm
    sugar. Nutmeg powder to be added now if using.
  10. Take Kaffir lime leaves on your palm and crush it. Add
    crushed kaffir lime leaves to the pan.
  11. Note – If you can’t get palm sugar , substitute with brown
    sugar or jaggery.  Crushing kaffir lime
    leaves helps release its wonderful aromatic oil, making Panang curry
    flavorsome.
  12. Cook stirring regularly for 2 minutes.
  13. Simmer flame. Pour in thick coconut milk. Give it a good
    stir.
  14. Let it cook for 5-7 minutes or until chicken is fully
    cooked.
  15. Add few Thai basil leaves. Stir.
  16. Turn off flame. Thai Chicken Panang Curry is ready.
  17. It’s great when served with steamed jasmine rice.
  18. You can also serve Thai Panang curry with rice noodles.

This Recipe adapted from >>>> Click Here


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