Easy Panang Curry With Chicken Recipes
PANANG CURRY WITH CHICKEN
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. 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
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
PANANG CHICKEN CURRY
Steps:
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
EASY PANANG CURRY WITH CHICKEN
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 Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.
Provided by Wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
- Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g
CHICKEN PANANG CURRY
An authentic thai recipe.
Provided by chiwong
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make the rice in a rice cooker or some other method.
- Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
- Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
- Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
- If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.
CHICKEN PANANG CURRY
Make and share this Chicken Panang Curry recipe from Food.com.
Provided by PiceSeasGirl
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the peanut sauce and the curry powder.
- Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
- Stir over medium heat for 2 minutes.
- Add the coconut milk and bring to a boil.
- Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
- Remove the chicken with a wire mesh strainer or slotted spoon.
- Simmer the sauce for 5 minutes or until it has reduced and quite thick.
- Return the chicken into the pan.
- Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
- Serve with Rice.
Nutrition Facts : Calories 364.6, Fat 17.1, SaturatedFat 8.2, Cholesterol 85.1, Sodium 99.7, Carbohydrate 22.8, Fiber 0.4, Sugar 21.4, Protein 29
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