PANANG THAI RECIPES

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THAI PANANG CHICKEN CURRY - MARION'S KITCHEN



Thai Panang Chicken Curry - Marion's Kitchen image

Panang curry is a little bit spicy, a little bit sweet. Start with Marion’s Kitchen Thai Red Curry kit as the base for this chicken curry, adding a little sugar for the sweetness. Extra lime leaves and chilli on top add colour and flavour. 

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 10

Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS
2 Tbsp vegetable or canola oil
500g (about 1 lb) chicken breast, thinly sliced
1 tbsp white sugar
sliced kaffir lime leaves to serve (optional)
sliced red chilli to serve (optional)

Steps:

  • Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. ​ Pour in the creamy COCONUT MILK and stir. Add the chicken and stir until almost cooked. Stir through the sugar and the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). ​ Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots and stir. Simmer for a further 1-2 minutes or until chicken is cooked through. Remove from heat and transfer to a serving plate. Top with kaffir lime leaves and chilli, if using.

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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