- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
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
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.
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.
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.
Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
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.
Bethica Das
540 Recipes
