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
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
PENANG CHICKEN
This recipe is from Lucy Waverman - Style section of the Globe and Mail. I haven't tried it yet, but I don't want to lose it, so I'm putting it here for safe keeping! She says it is a Mongolian style Chicken stir fry, and it just sounds yummy.
Provided by ChloeBaby
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine Marinade ingredients in a large bowl. Set aside.
- Combine Seasoning Sauce ingredients together. Set aside.
- Cut the chicken into thin slices. Place it in the marinade and mix well. Let sit for at least 30 minutes, then drain off excess marinade before cooking.
- Heat the oil over high heat. Add the chicken and stir fry for 1-2 minutes, until nearly cooked through.
- Remove the chicken with a slotted spoon and set aside.
- Stir fry the garlic and ginger for about 30 seconds, taking care not to burn them.
- Add the onion and red pepper, and stir fry for 2 minutes.
- Return the chicken to the pan, cook for 1 minutes, just until cooked through.
- Mix in the Seasoning Sauce, bring to a boil, then toss in the bok choy and sprinkle on the cilantro.
- Serve over noodles or rice.
Nutrition Facts : Calories 323, Fat 17.8, SaturatedFat 2.5, Cholesterol 50, Sodium 1030.7, Carbohydrate 17, Fiber 2.6, Sugar 8.2, Protein 23.9
PENANG CHICKEN CURRY (PENANG GAI)
Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat.
Provided by riffraff
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place a wok over medium high heat, and warm the coconut milk, but don't let it boil.
- Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
- Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.
- Add the lime leaves and basil leaves and stir fry briefly before serving.
Nutrition Facts : Calories 126.7, Fat 12.2, SaturatedFat 10.7, Sodium 1421.7, Carbohydrate 4, Fiber 0.3, Sugar 0.7, Protein 2.7
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