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Before you jump to Thai Panang Chicken Curry recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Eating Apples Is Good.
I am sure you have heard that you ought to be eating an apple a day but did you ever wonder why this is important? This is a thing that many individuals live by and they also make sure their children are eating at least one apple a day. This particular thought can be identified in country’s all around the world and individuals follow it as gospel with out ever finding out why they should eat an apple a day. In this article we are going to be examining apples to see if they really are a food that will help to keep you healthy.
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We hope you got insight from reading it, now let’s go back to thai panang chicken curry recipe. You can have thai panang chicken curry using 26 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Thai Panang Chicken Curry:
- Get Thai Panang Curry Paste -
- Prepare 1 small onion, chopped
- Get 5-6 garlic cloves
- Provide 1 " galangal / ginger, sliced
- Provide 8-10 dry red chilies, soaked in water for 10-15 minutes
- Get 1/4 cup coriander roots, chopped
- Provide 1/2 tsp. lime zest
- Prepare 1 lemongrass (bottom part), sliced
- You need 4-5 kaffir lime leaves
- Prepare 1/2 tsp. shrimp paste (opt)
- You need 2 tbsp. fried peanuts, powdered
- Prepare 1 tsp. roasted coriander powder
- Take 1 tsp. roasted cumin powder
- Prepare 1/2 tsp. pepper powder
- Get 2 tbsp. tomato ketchup
- You need 1 tsp. tamarind paste
- Use to taste salt
- Prepare Thai Panang Curry with Chicken
- You need 500 gms chicken with bones, curry cut
- Use 2-3 tbsp. oil
- Provide 3/4 cup panang paste
- You need 1/2 cup water
- You need 1 cup coconut milk
- You need 5-6 kaffir lime leaves
- Use 2-3 green chilies
- Use to taste salt
Steps to make Thai Panang Chicken Curry:
- 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.
- Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.
- Add the chicken and mix well. Cover and cook for 2-3 minutes.
- Then add 1/2 cup water, salt, chilies and kaffir lime leaves.
- Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
- Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes.
- Serve with plain steamed rice.
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