Chicken Panang (Panang Gai)
This quick and easy Panang Curry with Chicken recipe is bursting with vibrant flavors. Juicy chicken slices are cooked in a rich coconut curry sauce infused with Panang curry paste, fresh pineapples, and aromatic kaffir lime leaves. The addition of sweet peach slices adds a delightful twist to this dish. Served over fragrant Thai rice, this mouthwatering curry is sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 2 Chicken Breasts (Sliced)
- 1 Tablespoon Of Panang Curry Paste
- ½ Cup Of Fresh Chopped Pineaple
- 4-6 Peach Slices
- 2 Kaffir Lime Leaves
- ½ Tin Of Coconut Milk (200g)
- 1 Tablespoon Of Sugar
- ½ Tablespoon Of Fish Sauce (Nam Pla)
- 1 Tablespoon Of Fresh Cooking Oil
Instructions
- Fry the curry paste in the oil over a medium heat for about 20-30 seconds
- Add the chicken to the wok, and stir fry until tender
- Add the coconut milk and bring to the boil
- Add the remaining ingredients and cook for a further 2-3 minutes, stirring gently.
- Garnish with sliced fresh red chillies and serve with Thai fragrant rice
Yield
Serves 2
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