Ingredients
-
1/2
-
2
-
1
-
1
-
1/4
-
4
-
1/4
-
1
-
1
-
2
-
-
-
-
-
Directions
Chicken Panang Curry, My girlfriend made this for me once when she was visiting and I have been hooked ever since , I enjoyed this recipe with a few small deviations I started with Recipe #69191 to make peanut sauce as I didn’t buy any I also used Red Curry Paste not powder as it is more flavorful I did not have lime leaves, but I had fresh limes in the house, so I squeezed out one lime into the recipe I did not have coconut cream, so used heavy whipping cream and the fish sauce I don’t like this quite as well as my favorite thai restaurant in town, but it’s better than the other thai restaurants =-) I’m already looking forward to my leftovers I did add mushrooms and green peppers to it as I like some vegetables in my panang It was very easy to make and had good flavor
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Steps
|
1
Done
|
Mix the Peanut Sauce and the Curry Powder. |
|
2
Done
|
Heat the Oil in a Wok or Large Frying Pan; Add the Onion and the Peanut/Curry Mixture. |
|
3
Done
|
Stir Over Medium Heat For 2 Minutes. |
|
4
Done
|
Add the Coconut Milk and Bring to a Boil. |
|
5
Done
|
Add the Chicken and Lime Leaves to the Pan; Reduce the Heat and Cook For 15 Minutes. |
|
6
Done
|
Remove the Chicken With a Wire Mesh Strainer or Slotted Spoon. |
|
7
Done
|
Simmer the Sauce For 5 Minutes or Until It Has Reduced and Quite Thick. |
|
8
Done
|
Return the Chicken Into the Pan. |
|
9
Done
|
Add the Coconut Cream, Fish Sauce (optional), Lime Juice and Brown Sugar; Cook For 5 Minutes. |
|
10
Done
|
Serve With Rice. |
