Saturday, March 1, 2014

Chicken Panang Curry

Chicken Panang Curry

1 lb of chicken breast cut to bite size
1 small Yam or potato cut to bite size (about 2 cups)
1 cup sliced carrot
1/2 yellow onion slice
1/2 red bell pepper slice
1 can of coconut milk
2 ½ cup of water
2 T Panang Curry paste
3 lime leaves thinly slice
1 to 2 T of sugar (if you use yam only use 1T)
2 T fish sauce
2 T Roasted crush Peanut
1 cup Thai basil for garnish or put in curry

In a medium pot add half can of coconut milk and 2 T of curry paste stir until bubble
Add chicken cook until chicken no longer pink then add ½ cup of water to it stir for a minute or so
Add potato, carrot, the rest of coconut milk and water to pot mix it well until the curry is boil then add sugar, fish sauce, Lime leave, continue cooking until the potato is tender then add crush peanut, yellow onion, bell pepper to pot mix and cook for few more minutes, taste and adjust the curry to your taste.
Turn the heat off let it cool down a bit then add Thai Basil to pot (you can garnish it later if you like)
Serve Panang curry with French bread or Rice.


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