Panang Curry with Chicken and Vegetables - Panang Curry
A recipe for creamy panang curry with chicken, crisp vegetables and coconut milk.Panang Gai, - a classic of Thai cooking.
Servings 4 people
Ingredients
Panang curry with chicken
- 600 g chicken breast fillets or boneless chicken thighs
- 1 red pepper, cut into large chunks
- 1 green pepper, cut into large chunks
- 1 onion, roughly chopped
- 2 cloves garlic, grated or crushed
- 2 cm fresh ginger, grated - about 1 tbsp
- 15-20 Thai basil leaves (or ordinary basil)
- 5 kaffir (makrut) lime leaves
- 1 lime, juice of
- 2 tins coconut milk, 400 ml each
- 2-3 tbsp panang curry paste
- 1 1/2 tsp fish sauce
- Oil
- Salt and pepper
- A little soft light brown sugar or cane sugar, optional
- Red chilli, optional
Instructions
Panang curry with chicken
- Cut the chicken into bite-sized pieces, - cubes, strips or thin slices.
- Heat a little oil in a frying pan and brown the chicken briefly, - season with salt and pepper.
- Add the onion, garlic and ginger and fry for a couple of minutes.
- Add the peppers and fry for a minute or so, then add the curry paste.
- Pour in the coconut milk, add the fish sauce and lime leaves, and let the curry simmer over a medium heat for about 10 minutes, - until rich and creamy.
- Season the sauce with freshly squeezed lime juice, salt and pepper - and add a little sugar if it needs a touch of sweetness.
- Add the fresh basil leaves, stir them into the sauce, - and serve with boiled rice.Top with fresh chilli if you like.