Panang Chicken Curry Recipe Video
Ingredients
| Panang curry paste | 1⁄2 Cup (8 tbs) | |
| Kaffir lime leaves | 8 | |
| Coconut milk | 6 Cup (96 tbs) | |
| Chicken breast | 4 , sliced thin into strips | |
| Sweet basil | 1⁄2 Cup (8 tbs) (Fresh, With Stems) | |
| Fish sauce | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Tamarind paste | 1 Tablespoon | |
| Brown onion | 1⁄2 , sliced thin | |
| Red bell pepper | 1⁄2 , sliced thin |
Nutrition Facts
Serving size
Calories 1204 Calories from Fat 846
% Daily Value*
Total Fat 101 g154.8%
Saturated Fat 85.3 g426.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 509.6 mg21.2%
Total Carbohydrates 28 g9.4%
Dietary Fiber 9.2 g36.9%
Sugars 17.1 g
Protein 62 g123.5%
Vitamin A 13.6% Vitamin C 54.8%
Calcium 7.9% Iron 36.9%
*Based on a 2000 Calorie diet
Directions
2. Stir in curry paste and lime leaves. Stir-fry for about 30 seconds until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces about a 1/4.
5. Reduce to a simmer.
6. Add the chicken, basil leaves, onion, fish sauce, tamarind paste and sugar. Let simmer for about 20 minutes.
7. Garnish with red bell pepper slices.
Editors Review
Have you ever tried a Panang-style chicken curry? Here is an excellent video that shares this recipe for a flavorful curry. The chef cooks the dish so easily, that makes the video all the more presentable and the recipe more simpler!Chef
