Thai Panang Curry Food

BEST THAI PANANG CURRY RECIPE WITH CHICKEN

Steps:

• Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
• Sauté finely chopped onions in hot coconut oil until onion is translucent.
• Add roughly chopped galangal, lemon grass.
• Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
• Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
• Mix chicken and veggies together. Continue cooking it for a minute more.
• Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
• Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can't get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
• Cook stirring regularly for 2 minutes.
• Simmer flame. Pour in thick coconut milk. Give it a good stir.
• Let it cook for 5-7 minutes or until chicken is fully cooked.
• Add few Thai basil leaves. Stir.
• Turn off flame. Thai Chicken Panang Curry is ready.
• It's great when served with steamed jasmine rice.
• You can also serve Thai Panang curry with rice noodles.

PANANG CURRY

Steps:

• Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
• Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.

THAI PANANG CURRY (GOURMET STYLE )

Steps:

• In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
• Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
• Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
• Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
• Saute all your meat ingredients and set aside.
• Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
• When ready to serve, mix in Basil and Mint.
• Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
• (if you prefer more heat add more red chili I like mine to burn).

CHICKEN PANANG CURRY

Steps:

• In a wok over medium high, heat oil and brown the chicken in batches. (As not to overcrowd the pan). Reserve browned chicken on a plate.
• Add more oil to the wok, and sauté shallots, garlic, red chilis and ginger for one minute until fragrant. Add the peppers, onion, and lemongrass constantly stirring until vegetables are soft.
• Return chicken and its juices to the wok and add the curry paste, peanut butter, fish sauce, and sugar, cook for 1 more minute. Add the coconut milk, coconut cream, lime juices, zest, and basil. Stir well, and allow to simmer (do not boil) until sauce is slightly reduced (10 minutes).
• Taste for seasoning and adjust (salt & pepper) as required. Serve hot with a side of jasmine rice.

THAI PANANG CHICKEN CURRY

Steps:

• Gather the ingredients.
• To a food processor work bowl or blender, add all of the curry sauce ingredients. Process until smooth and creamy.
• Pour the sauce into a casserole dish.
• Preheat the oven to 375 F. Add the chicken pieces to the casserole dish along with the cumin seed and lime leaves or bay leaves. Mix well.
• Cover the casserole dish and bake for 45 minutes.
• Remove from the oven and add the tomatoes and peppers.
• Stir well, cover the dish, and return to the oven to bake another 15 to 20 minutes, or until the chicken and vegetables are cooked.
• Taste test, balancing out the flavors if necessary. Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice .

CHICKEN PANANG CURRY

Steps:

• Make the rice in a rice cooker or some other method.
• Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
• Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
• Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
• If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.

PANANG CURRY

Steps:

• Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
• Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
• Add the pork and cook until the outside is cooked.
• Then add the rest of the thick coconut milk and bring to the boil.
• Simmer and add the palm sugar along the side of the wok until it melts.
• Then add the soy sauce, fish sauce and lime leaf pieces.
• Stir to combine (if using) add half the basil leaves.
• Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.

PUMPKIN PANANG CURRY

Steps:

• Clean the pumpkin and save the seeds for baking later (if you like). Cut the pumpkin skin off, leaving the stiff orange meat. A small pumpkin will yield a lot of meat, so feel free to freeze the chunks you don't use, that way you can make this recipe again a week from now.
• Start your rice so that it will be hot and ready right when the curry is finished. I recommend one cup per plate at the table.
• Dice the pumpkin meat into ~ 1" cubes. Set aside 4-6 cups of the chunks, and refrigerate or freeze the rest.
• Place your wok or stew pot on the stove on med. high. Add the olive oil and allow it to reach stir-fry temperature. (approx. 1 minute).
• Dice the onion and sautee in the olive oil until golden. (approx. 2 min.).
• Cut the meat into chopstick-accessible sized pieces, and add to the pot with curry paste. Stir them together while they heat, mixing the flavors. The meat should be browned on the outside, but not overdone (approx. 5 min.) Use the fan on your stove, as the curry paste may waft strongly during this phase.
• Shake the coconut cans well and pour them into the pot, be sure to scrape any coconut residue out from the cans, as they tend to settle.
• allow the coconut milk to reach a boil, then turn the heat down to medium. (approx. 5 min.).
• Mix in the pumpkin chunks, and let the mixture simmer. This will soften the pumpkin and further mix the flavors. (5-7 min.).
• Slice the carrot and add it to the mix. Simmer 3 minute.
• Slice the bell peppers and add them to the mix. These cook faster than the pumpkin, and will wilt if left to simmer too long, they should still be a bit crispy. (3 min).
• test the vegetables and ensure they are reaching the right softness, mixing the curry to encourage flavor distribution.
• When they do, remove from heat and add the brown sugar, lime juice, and fish sauce. Adjust the salt level by adding more fish sauce if desired. Adjust the sweet/sour by adding more lime juice if desired.
• To serve, place 1/2-3/4 cup of cooked rice on a plate or bowl, then place a large scoop of curry on top. Be sure to get pieces of meat and pumpkin, and plenty of broth.
• Tear the thai basil leaves into largish chunks, and spread a few on top of the curry, then serve.