Panang Curry With Chicken or Beef - Thai Style Home Cooking Recipe Video
Ingredients
| Panang curry paste | 4 Ounce (Maesri brand) | |
| Chicken breast | 1 Pound, sliced (or beef/firm tofu) | |
| Canned coconut milk | 1 1⁄2 Cup (24 tbs) (Chokoh brand) | |
| Sweet basil leaves | 8 , chopped | |
| Kaffir lime leaves | 4 , chopped | |
| Palm sugar | 3 Teaspoon | |
| Salt/Fish sauce | To Taste |
Nutrition Facts
Serving size
Calories 546 Calories from Fat 231
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 19.2 g96.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 579.2 mg24.1%
Total Carbohydrates 54 g18%
Dietary Fiber 0.03 g0.13%
Sugars 4.7 g
Protein 38 g75.9%
Vitamin A 2.7% Vitamin C 0.6%
Calcium 1.2% Iron 30.7%
*Based on a 2000 Calorie diet
Directions
1. In a pan over medium heat, pour half of the coconut milk. Let it warm for 1 minute.
2. Add 1 tablespoon of panang curry paste. Mix well and keep stirring.
3. Add chicken and pour in the remaining coconut milk. Mix well and simmer for 10 minutes or until the chicken is cooked.
4. Add palm sugar and season with salt. Turn off the heat and add basils and kaffir leaves. Mix well.
SERVING
5. Serve the Thai Panang Chicken Curry with rice.
Editors Review
Curries are interesting ways of cooking food across Asia and here is a Thai recipe to make one. Check out the chef in the video showing how to cook Panang Curry with Chicken, a traditional Thai delicacy using a curry paste called Panang curry paste. Thailand unplugged!Chef
