How to Make Thai Panang Curry with Chicken Asian Cooking Recipe Cuisine

Thailand Panang Curry with Chicken


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

5 tablespoons Panang curry paste

cooking oil

4 cups coconut milk

2/3 pound skinless, boneless chicken breast, cubed

2 tablespoons palm sugar

2 tablespoons fish sauce, or to taste

6 kaffir lime leaves, torn

2 fresh red chile peppers, sliced

1/4 cup fresh Thai basil leaves

Directions:


1. Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. 

2. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. 

3. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..




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