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Thai Panang Chicken Curry

Thai Panang Chicken Curry

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 4

  • small onion, chopped 1 nos

  • garlic cloves 5-6 nos

  • galangal / ginger, sliced 1 inch

  • dry red chilies, soaked in water for 10-15 minutes 8-10 nos

  • coriander roots, chopped 1/4 cups

  • lime zest 1/2 tsp

  • lemongrass (bottom part), sliced 1 nos

  • kaffir lime leaves 4-5 nos

  • shrimp paste (opt) 1/2 tsp

  • fried peanuts, powdered 2 tbsp

  • roasted coriander powder 1 tsp

  • roasted cumin powder 1 tsp

  • pepper powder 1/2 tsp

  • tomato ketchup 2 tbsp

  • tamarind paste 1 tsp

  • salt or to taste 1/2 tsp

  • Thai Panang Curry with Chicken : chicken with bones, curry cut 500 gms

  • oil 2-3 tbsp

  • panang paste 3/4 cups

  • water 1/2 cups

  • coconut milk 1 cups

  • kaffir lime leaves 5 cups

  • green chilies 2-3 nos

  • salt or to taste 1 tsp

Directions

  • 01

    Thai Panang Curry Paste : Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an airtight container to be used later.

  • 02

    Thai Panang Curry with Chicken : Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.

  • 03

    Add the chicken and mix well. Cover and cook for 2-3 minutes. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.

  • 04

    Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.

  • 05

    Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes. Switch off the flame and serve with plain steamed rice.

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