Panang curry with chicken

    (1)
    45 mins

    Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste This is a Panang curry paste recipe.

    Wiley

    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Ingredients
    Serves: 4 

    • Oil for frying
    • 4 tablespoons Panang curry paste
    • 1 litre (4 cups) coconut milk
    • 300 g chicken breast, deboned and cubed
    • 2 tablespoons palm sugar
    • 2 tablespoons fish sauce
    • 6 kaffir lime leaves, torn
    • 2 big red chillies, sliced
    • One handful Thai basil leaves

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a wok, fry the curry paste in oil until it is fragrant. Add the coconut milk and bring to a boil.
    2. Add the chicken and cook until almost done. Add the palm sugar, fish sauce and lime leaves. Simmer for 5 minutes.
    3. Taste and adjust the saltiness by adding more fish sauce if necessary.
    4. To serve, place the curry in a large bowl. Garnish with the red chillies and basil. Pair with steamed jasmine rice.

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    malichan
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     -  14 Jul 2012

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