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Thai Panang curry with chicken
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Rich and powerful with the flavours of fresh basil and chillies.
Beef fillets can be used and grilled seperately, then topped with the curry sauce. Alternativey you can slice the beef and cook as below. |
Servings: 4
ingredients
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900 grams chicken, sliced
4 tablespoon vegetable oil
3 tablespoons panang curry paste
3 cups coconut milk
4 tablespoon fish sauce
4 teaspoons grated palm sugar or white sugar
4 Kaffi Lime Leaves
Fresh corriander, thinly sliced chilli, tomato and cucumber for serving.
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directions
 Stir-fry oil and curry paste until fragrant.
Add the remaining ingredients and bring to boil. Reduce heat and cook for 5 minutes. (No more than 5 minutes, the meat should just be cooked through and still soft and tender) The curry can stand for several hours to develop the flavours before serving.
 Serve with steamed Jasmine rice, Prik Nam Bplaa (see side dishes) and fresh vegetables.
 If you are plating the food for individual servings, place one small cup of rice in the centre of each plate, drizzle with a little bit of Prik Nam Bplaa, and then top with a little bit of curry. Decorate with fresh corriander, sliced chilli, then slices tomato and cucumber.
chef's notes
recipe ratings
 0
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thai Recipe Notes
The best way to present a Thai meal is to sit all you friends around a big table then serve all the starters, mains and side dishes all at once, and let every person try all the different taste at their own pace.
For a feast like this, consider the following dishes as commpaniments to the salad and curry: Tom Yum soup, Rare beef , Yellow coconut curry with pork and green banana, Spicy red duck curry with pineapple, Prawns with citurs and chilli, and stir-fried chicken with basil and chilli.
thai Side Dishes
There are two essential side dishes that will make your Thai food extrodinary
1. A plate of fresh vegetables like cucumber, leafy vegetables, tomatoes, green beans etc, roughly chopped or whole so it can be taken with the hand - compliments the passionate flavours of the Thai food.
2. Prik Nam Bplaa - 3 chillies sliced into rings, 3 cloves of garlic sliced thinly, 1 shallot sliced into thin rings, 1/2 lime sliced into slivers and quatered. Divide these equally into two small sauce bowls, add a good glug of Fish sauce and 1/2 teaspoon of honey or sugar, stir to mix. Invite your guests to drizzle 1ts over their rice to flavor it before they start with any of the other dishes. |
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