PANANG CURRY RECIPE RECIPES

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PANANG CURRY WITH CHICKEN RECIPE | ALLRECIPES



Panang Curry with Chicken Recipe | Allrecipes image

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    Asian    Thai

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
? pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

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, CarbohydrateContent 18.5 g, CholesterolContent 46 mg, FatContent 51.2 g, FiberContent 3.1 g, ProteinContent 22.3 g, SaturatedFatContent 43.5 g, SodiumContent 980.5 mg, SugarContent 9.4 g

PANANG CURRY RECIPE - HOW TO MAKE PANANG CURRY



Panang Curry Recipe - How To Make Panang Curry image

This simple recipe for Panang Curry will blow you away.

Provided by DELISH.COM

Categories     dinner

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 19

10

dried bird’s eye chilies, seeds removed 

1/2 tsp.

cumin seeds

1/2 tsp.

coriander seeds

1/2 tsp.

white peppercorns

1/2 tsp.

kosher salt

1

stalk lemongrass, tough outer part removed, soft interior roughly chopped 

1/2

inch piece galangal, roughly chopped

2

Makrut lime leaves, stems removed, roughly chopped 

1/4 c.

chopped cilantro stems

2

cloves garlic, crushed

1

Asian shallot, chopped

1/2 tsp.

shrimp paste

1 tbsp.

roasted unsalted peanuts

2 lb.

boneless ribeye steak

1 tbsp.

fish sauce, plus more to taste

1

13.5-oz can coconut milk, well shaken

1/2 tbsp.

Palm sugar or brown sugar

4

Makrut lime leaves

Steamed jasmine rice, for serving

Steps:

  • In a small skillet, toast  chilies, cumin, coriander, and white peppercorns, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush into a powder. Add the salt, lemongrass, galangal, lime leaves, cilantro stems, garlic, shallots, shrimp paste, and peanuts. Thinly slice the steak against the grain. Toss with the fish sauce and set aside.  Heat a wok over high. Add 1/2 of the coconut milk and cook until syrupy, about 4 minutes. Whisk in the curry paste and cook for 1 minute. Add palm sugar and lime leaves and continue to cook, stirring, 1 minute. Add the beef and continue to cook, stirring, about 1 minute. Add remaining coconut milk, return  to a simmer and cook, 2 minutes. Remove from heat. Taste and adjust seasoning by adding up to 1/2 tbsp fish sauce. Serve over rice. 

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