THAI PANANG CURRY SAUCE RECIPES

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

Ingredients

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

Ingredients

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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