Panang Chicken Curry


CATEGORY: Thai Main Dsih
SOURCE: Cooking class (Emory)
From "Emory Thai cooking class"
2lbs chicken cut into thin slices and preferably thin cubes
Panang curry paste (use 1 4 ounce can of Maesri)
1 14 ounce can unsweet coconut milk (lite optional; chako brand recommended)
1 tblsp asian fish sauce (or use salt)
1 hot red chilli pepper
4 kaffir lime leaves or 12 sprigs cilantro; Cut kaffir leaves into strips and then chop to bits

Fry chicken in flat nin-stick.
In another deep non-stick pan, fry red curry paste in 1 tblsp canola oil till bubbly. Add coconut milk part by part. Add 1 can water. Simmer. Add fish sauce and 3 tsp sugar; Add chicken; Simmer for 7 mins. Let sit for 5 mins. Add kaffir lime leaves or cilantro and let sit more. garnish further with cilantro/red chilli circles. Serve with steamed rice.

Comments

  1. Don't know if you've seen this already but if not Yu might be interested in this website.
    www.thaifoodtonight.com
    It's got about 30 recipes each one with a cooking video to go along
    Good if you like to try cooking Thai food at home

    ReplyDelete

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