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Thai Panang Chicken Curry
Thai Panang Chicken Curry

Before you jump to Thai Panang Chicken Curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of the many ways which you may make healthy choices out of a dinner menu. This is best done by analyzing meal pictures on a menu. It’s also advised that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.

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We hope you got insight from reading it, now let’s go back to thai panang chicken curry recipe. To make thai panang chicken curry you only need 26 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Thai Panang Chicken Curry:
  1. Take Thai Panang Curry Paste -
  2. Provide 1 small onion, chopped
  3. You need 5-6 garlic cloves
  4. Prepare 1 " galangal / ginger, sliced
  5. Provide 8-10 dry red chilies, soaked in water for 10-15 minutes
  6. Use 1/4 cup coriander roots, chopped
  7. Provide 1/2 tsp. lime zest
  8. Use 1 lemongrass (bottom part), sliced
  9. Provide 4-5 kaffir lime leaves
  10. You need 1/2 tsp. shrimp paste (opt)
  11. Provide 2 tbsp. fried peanuts, powdered
  12. You need 1 tsp. roasted coriander powder
  13. You need 1 tsp. roasted cumin powder
  14. Provide 1/2 tsp. pepper powder
  15. Provide 2 tbsp. tomato ketchup
  16. Use 1 tsp. tamarind paste
  17. Get to taste salt
  18. Provide Thai Panang Curry with Chicken
  19. Provide 500 gms chicken with bones, curry cut
  20. Get 2-3 tbsp. oil
  21. You need 3/4 cup panang paste
  22. You need 1/2 cup water
  23. Take 1 cup coconut milk
  24. Prepare 5-6 kaffir lime leaves
  25. You need 2-3 green chilies
  26. Get to taste salt
Instructions to make Thai Panang Chicken Curry:
  1. Blend all the ingredients for the curry paste to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
  2. Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.
  3. Add the chicken and mix well. Cover and cook for 2-3 minutes.
  4. Then add 1/2 cup water, salt, chilies and kaffir lime leaves.
  5. Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
  6. Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes.
  7. Serve with plain steamed rice.

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