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Chicken Panang Curry
Today, I wanted to try making Panang curry. I've never made it myself before. I had some pea eggplants in the fridge, so I decided to give it a try. It turned out to be quite tasty.
Chicken Panang Curry
Today, I wanted to try making Panang curry. I've never made it myself before. I had some pea eggplants in the fridge, so I decided to give it a try. It turned out to be quite tasty.
Cooking Instructions
- 1
First, prepare the pea eggplants by picking them off the stem, washing them, and setting them aside. Slice the kaffir lime leaves and red chili peppers and place them in separate bowls. Then, prepare the chicken by cutting it into pieces and setting it aside.
- 2
Heat a pan over medium-high heat. Once hot, add a little coconut milk. When the coconut milk starts to boil, stir it until the oil separates. Add the curry paste and stir it into the coconut milk until fragrant and well combined.
- 3
Once the curry paste and coconut milk are well combined and fragrant, add the chicken pieces. Stir until the chicken is fully cooked.
- 4
During this time, you can gradually add more coconut milk and water to maintain a slightly thick curry consistency. Once the curry has boiled for a while, season it with coconut sugar and fish sauce. Taste to ensure a sweet, spicy, and salty balance.
- 5
When the flavor is right, add the prepared pea eggplants. Stir for a while and let the eggplants start to cook, then add the red chili peppers.
- 6
Finally, when everything is cooked, add the sliced kaffir lime leaves. Stir to combine, turn off the heat, and remove from the stove. It's ready to serve. Enjoy with hot steamed rice, it's very delicious!
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