Wednesday, November 2, 2011

Thai Panang curry

     Panang curry is a dry curry which fried in coconut milk. In this recipe I use chicken for the meat and you can also use another meat you like such as, beef, pork or anything. We traditional serve as a side dish with some rice, but you can adapt to eat with other :) Good luck in the Kitchen.

Red curry paste, same as my earlier recipes which are Stir fried Thai red curry paste and Fish in dried red curry

This dish also add Kaffir lime leave or someone call Thai lime leave. Pull the stem off, roll and finely slice. This will give you citrus flavor. I really love it. Many Thai dish also add it, like Tom Yum Pla and Tom Yum Kung

Thai egg plant, as you can see water get a bit brown because of egg plant effect. That why we should soak it in water, if not your egg plant will getting brown instead :D

Ground roasted peanut, I use mortar to ground it. So in Thailand we rarely use blender to blend anything, we use mortar for ground, blend, and mix. It'll give more aromatic than use blender.

Chicken, You can cut them in any design you like, and cooking time will change up to how thick of your meat :)

You will need : ( 1 serving as a side dish )
  • 200 g. Chicken breast
  • 2 Thai eggplants
  • 2 tbs. roasted peanut
  • 3 tbs. red curry paste
  • 3 kaffir lime leave
  • 4 ts. fish sauce
  • 2 ts. palm sugar
  • coconut milk ( I use around 5 tbs.)
  • water (add if the sauce is too thick)
  • cooking oil for frying
Watch how to make Thai panang curry

1 comment:

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