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.
DUCK PENANG CURRY RECIPE - OLIVEMAGAZINE
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
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
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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DUCK PENANG CURRY RECIPE - OLIVEMAGAZINE
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
From olivemagazine.com
Total Time 1 hours
Category Meat and poultry
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Calories 604 calories per serving
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Total Time 1 hours
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Calories 604 calories per serving
- 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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