Thai Food Made Easy | CHICKEN PANANG CURRY (EASY VERSION)
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CHICKEN PANANG CURRY (EASY VERSION)

CHICKEN PANANG CURRY (EASY VERSION)

Easy Thai recipes

Chicken Panang Curry

Serve: 2

Ingredients:

300 gram                   Chicken breast – sliced

3 tbs                            Thai Panang curry paste

2 tbs                            Coconut oil

250ml                         Thai Coconut Milk

1 tbs                            Coconut sugar

1 tbs                            Fish sauce

1/4 tbs                        Oyster sauce

4                                  Kaffir lime leaf – shredded into strips

1                                  Red chilli – halved

6                                 Coriander leaves                        

Method

-Put the Panang paste and coconut oil in a pan and fry the ingredients for approx 3 minute, keep stirring while cooking the paste.

-Add the chicken breast into the pan, fry for a further 5 minutes

-Add 100ml of the coconut milk into the pan. Bring it to a boil. Then turn the heat down quickly to a simmer.

-Add the rest of the coconut milk, fish sauce, coconut sugar and oyster sauce. Simmer for a further 15 minutes.

-Add the shredded Kaffir lime leaves and transfer the curry into a serving bowl.

-Garnish this velvety Chicken Panang Curry with coriander leaves and red chilli. Enjoy!!!

Tip:

-To achieve the complex taste make sure that you get the Thai curry paste and Thai coconut milk only.

-Thais love eating Panang Curry with aromatic Thai Jasmine Rice.

-You can replace the chicken with pork, cod or prawns. They are just as delicious.

Happy cooking!

Easy Thai recipes