Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chicken panang curry. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Reduce the heat to a simmer.
Chicken Panang Curry is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken Panang Curry is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken panang curry using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Panang Curry:
- Get 3 Chicken Thighs (cut in dice size)
- Prepare 1 small can Coconut Milk
- Make ready 1 Red Chili (Cut into long strip)
- Make ready 1 tsp gula melaka
- Prepare 1 tbsp Fish sauce
- Get 1 bunch Coriander Leaf
- Get Panang Curry Paste
- Take 7 dried red chillies (soak in hot water for 10 mins)
- Make ready 3 Shallots
- Prepare 3 clove garlic
- Get 2 inches of galangal (Chopped)
- Get 6 Kaffir leaves (Chopped thinly, saved half for garnish)
- Prepare 1 bunch Coriander Root (finely Chopped)
- Prepare 2 lemongrass (removed the skin and head)
- Make ready 1 tbsp shrimp paste
- Get 1 tbsp Cumin Powder
- Make ready 1 tbsp coriander powder
- Get 1 lime (use the peel, chopped finely)
- Take 1 tbsp peanuts (optional)
Don't be put off by the long list of ingredients in the Thai panang sauce. Panang Curry Easy Panang curry with chicken and green peas in rich and spicy coconut sauce. Serve the curry with steamed rice for a complete meal. Panang Curry is named after the city island called 'Penang' of Malaysia.
Steps to make Chicken Panang Curry:
- Soak dried chilies in hot water for 10 mins. Reserve the hot water for later use.
- To make curry paste, add all ingredient into blender and blend. Once it's done, add a bit of reserved water to blend again to form the paste.
- In a pan, add oil and heat up the oil. Add the curry paste in and stir fry for a min.
- Add chicken in and cook for a few mins.
- Add 95% of the coconut milk in and close the lid and simmer for 30 mins.
- Add the seasoning now. Add a bit of gula melaka and fish sauce in to taste.
- Before serving, add 5% of the coconut milk, rest of kaffir leaves, cut chilies (optional) over the chicken. Serve.
Serve the curry with steamed rice for a complete meal. Panang Curry is named after the city island called 'Penang' of Malaysia. Compared to Thai Red Curry, this curry is sweeter, creamy, and luscious. It is less spicy as compared to Thai Red and Green Curry and is mildly sweet due to the use of palm sugar. And this Panang chicken curry hits all the high marks.
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