Chicken Panang Recipes

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Steps:

• In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
• Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
• Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

Steps:

• Mix the peanut sauce and the curry powder.
• Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
• Stir over medium heat for 2 minutes.
• Add the coconut milk and bring to a boil.
• Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
• Remove the chicken with a wire mesh strainer or slotted spoon.
• Simmer the sauce for 5 minutes or until it has reduced and quite thick.
• Return the chicken into the pan.
• Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
• Serve with Rice.

Steps:

• Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
• Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
• Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
• Serve with steamed rice.

Steps:

• Fry the curry paste in the oil over a medium heat for about 20-30 seconds
• Add the chicken to the wok, and stir fry until tender
• Add the coconut milk and bring to the boil
• Add the remaining ingredients and cook for a further 2-3 minutes, stirring gently.
• Garnish with sliced fresh red chillies and serve with Thai fragrant rice

Steps:

• Make the rice in a rice cooker or some other method.
• Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
• Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
• Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
• If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.