PANANG CHICKEN CURRY RECIPE | JET TILA | FOOD NETWORK
Provided by Jet Tila
Categories main-dish
Total Time 40 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PANANG CURRY - RECIPES AND COOKING TIPS - BBC GOOD FOOD
An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!
Provided by stevebent
Total Time 40 minutes
Yield Serves 3
Steps:
- Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
- Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
- Add the pork and cook until the outside is cooked.
- Then add the rest of the thick coconut milk and bring to the boil.
- Simmer and add the palm sugar along the side of the wok until it melts.
- Then add the soy sauce, fish sauce and lime leaf pieces.
- Stir to combine (if using) add half the basil leaves.
- Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.
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PANANG CURRY - RECIPES AND COOKING TIPS - BBC GOOD FOOD
An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!
From bbcgoodfood.com
Reviews 5
Total Time 40 minutes
Cuisine Thai
From bbcgoodfood.com
Reviews 5
Total Time 40 minutes
Cuisine Thai
- Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.
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