Panang Chicken Curry 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:

• 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:

• 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:

• 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.

Steps:

• Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.