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Simple Way to Prepare Any-night-of-the-week Panang Chicken Curry
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Panang Chicken Curry is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Panang Chicken Curry is something that I have loved my whole life. They’re fine and they look fantastic.
Many things can more or less influence the taste quality of Panang Chicken Curry, starting from the kind of components, then the choice of recent substances, to make and serve it. Don’t fear about getting ready delicious Panang Chicken Curry at dwelling, as a result of as long as you know the methods, this dish is usually a special treat.
So, this time, let’s strive it, let’s differ Panang Chicken Curry ourselves at house. Staying with simple elements, this dish can provide advantages in helping to take care of the health of our our bodies. You may make Panang Chicken Curry using 8 materials type and 6 manufacturing steps. This is the way to make the dish.
This southern Thai Panang Curry is a warm, rich, salty, sweet and mild dish with a nutty peanut flavour. A modest helping of rich sauce runs through the dish.
Elements and spices that must be Take to make Panang Chicken Curry:
- 1-2 tbsp ready-made Panang curry paste
- 2 chicken breasts cut into small cubes or strips
- 400 ml tin coconut milk
- 2-3 kaffir lime leaves (finely slices)
- 2-3 tbsp Thai fish sauce
- 1-2 tbsp palm sugar
- 1 handful green beans (trimmed, chopped half)
- 1 carrot (cut about 4-5 cm long)
Instructions to make to make Panang Chicken Curry
- Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Add the chicken and cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
- Then add palm sugar, fish sauce and kaffir lime leaves. Simmer for 5-7 minutes.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
- To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice.
- (TIPS – You can find Panang curry paste online, in big supermarket stores or more authentic one in Asian grocery shops. Or you can make panang curry paste using red curry paste then add ground roasted peanuts to the mortar and pestle at the end.)
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