This fairly spicy red Thai Panang curry is made with red chili, shallots, garlic, lemongrass, galanaga, kaffir lemon, cumin, coriander seeds, and salt. Usually prepared in the form of a paste, it is extended with coconut milk to give a creamy and delicately spiced sauce. With a few pieces of chicken, this Panang Curry will make you travel in a few bites.
Ingredients
- 1 pound chicken breasts
- 2 cups coconut milk
- 1 onion
- 3 tbsp. panang curry paste
- A few leaves of Thai basil
- A few leaves of combawa
- 1 teaspoon sugar
- A handful of peanuts
Step by step instructions:
- Cut the chicken into small pieces. Chop the onion into thin strips.
- Brown the onions in a bit of cooking oil. Then add the coconut milk. As soon as it starts to smoke, stir in the curry paste and the spoon of sugar.
- Cut the basil leaves into thin slices, and crumple the combawa leaves to release their aromas.
- Dip the chicken and herbs in the sauce.
- Cook for 10 minutes, until the meat is tender.
- Serve, and add a few peanuts to each plate.
Tips:
Enjoy your Panang Curry accompanied by Thai white rice. Its delicately scented taste goes perfectly with this recipe! Also, add a few coriander leaves at the end of cooking to spice up the dish.
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