Thai Panang Chicken Curry

Name: Thai Panang Chicken Curry
Cuisine: Indian
Ingredients: Thai Panang Curry Paste -; 1 small onion, chopped; 5-6 garlic cloves; 1 " galangal / ginger, sliced; 8-10 dry red chilies, soaked in water for 10-15 minutes; 1/4 cup coriander roots, chopped; 1/2 tsp. lime zest; 1 lemongrass (bottom part), sliced; 4-5 kaffir lime leaves; 1/2 tsp. shrimp paste (opt); 2 tbsp. fried peanuts, powdered; 1 tsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1/2 tsp. pepper powder; 2 tbsp. tomato ketchup; 1 tsp. tamarind paste; to taste salt; Thai Panang Curry with Chicken; 500 gms chicken with bones, curry cut; 2-3 tbsp. oil; 3/4 cup panang paste; 1/2 cup water; 1 cup coconut milk; 5-6 kaffir lime leaves; 2-3 green chilies; to taste salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is an amazing recipe that I prepared using my homemade Panang Curry Paste. It has such an intense and aromatic flavour, coming from the lemon grass, kaffir lime leaves and the coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with plain steamed rice

Bethica Das @kitchen_flavours

Saved

Ingredients

Thai Panang Curry Paste -
1small onion, chopped
5-6garlic cloves
1" galangal / ginger, sliced
8-10dry red chilies, soaked in water for 10-15 minutes
1/4 cupcoriander roots, chopped
1/2 tsp.lime zest
1lemongrass (bottom part), sliced
4-5kaffir lime leaves
1/2 tsp.shrimp paste (opt)
2 tbsp.fried peanuts, powdered
1 tsp.roasted coriander powder
1 tsp.roasted cumin powder
1/2 tsp.pepper powder
2 tbsp.tomato ketchup
1 tsp.tamarind paste
to tastesalt
Thai Panang Curry with Chicken
500 gmschicken with bones, curry cut
2-3 tbsp.oil
3/4 cuppanang paste
1/2 cupwater
1 cupcoconut milk
5-6kaffir lime leaves
2-3green chilies
to tastesalt

Saved

Steps

1

Blend all the ingredients for the curry paste to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
2

Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.
3

Add the chicken and mix well. Cover and cook for 2-3 minutes.
4

Then add 1/2 cup water, salt, chilies and kaffir lime leaves.
5

Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
6

Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes.
7

Serve with plain steamed rice.