PANANG CURRY PASTE INGREDIENTS RECIPES

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PANANG CHICKEN CURRY RECIPE | JET TILA | FOOD NETWORK



Panang Chicken Curry Recipe | Jet Tila | Food Network image

Provided by Jet Tila

Categories     main-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste 
1/2 cup (95 g) brown onion, sliced thin 
4 makrut lime leaves, fine chiffonade 
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin 
1/2 tablespoon (10 g) tamarind paste 
2 teaspoons (10 ml) fish sauce  
1 teaspoon sugar 
1 red bell pepper, sliced 
1 zucchini, sliced into 1/4-inch rounds 
1 cup (240 g) canned bamboo shoots, sliced  
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped 

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.

DUCK PENANG CURRY RECIPE - OLIVEMAGAZINE



Duck Penang Curry Recipe - olivemagazine image

Our super simple penang curry is packed with punchy flavour. This recipe serves six and can easily be frozen, so get ahead and make this in time for the festive period

Provided by OLIVEMAGAZINE.COM

Categories     Meat and poultry

Total Time 1 hours

Number Of Ingredients 21

duck breasts 4, fat scored
coconut cream 160ml
coconut milk 400ml
red peppers 2, sliced
cinnamon stick 5cm piece
star anise 1
fish sauce 1 tbsp
palm sugar or soft brown sugar 1 tbsp
lime ½, juiced, plus wedges to serve
Thai basil a small bunch, torn
jasmine rice to serve
shallots 2, roughly chopped
ginger 2 thumb-sized pieces
garlic 6 cloves, roughly chopped
lemongrass 2 stalks, woody layer removed and finely chopped
dried chilli flakes 1 tbsp
bird's-eye chilli 1, roughly chopped
shrimp paste 1 tbsp
lime leaves 4, shredded
roasted peanuts 2 tbsp, finely chopped
sea salt ½ tsp

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Put all of the curry paste ingredients in a food processor with 1-2 tbsp of water and blend until smooth.
  • Season the duck breasts and put skin-side down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to the oven for 15 minutes, remove and rest for 10 minutes, then slice thinly.
  • Heat the coconut cream in a wok until it looks like it has split. Add the curry paste and cook for 4-5 minutes. Pour in the coconut milk with 200ml water and add the red peppers, cinnamon stick and star anise, and simmer gently for 15 minutes. Season with fish sauce, palm sugar and lime juice, and stir in the sliced duck breast.
  • Cool and transfer to freezer bags. Freeze for up to 3 months.
  • To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.

Nutrition Facts : Calories 604 calories, FatContent 41 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fibre, ProteinContent 45 grams protein, SodiumContent 1000 milligrams of sodium

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PANANG CHICKEN CURRY RECIPE | JET TILA | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 40 minutes
Category main-dish
  • 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.
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  • To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.
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