Chicken Panang พะแนงไก่
Another delicious Thai curry that is very similar to the more well known red curry. Panang sauce is thicker, sweeter and milder than a red curry. The meat is thinly sliced and stir fried in the curry sauce rather than stewed.
In a large wok, stir fry
-2tbsp Panang curry paste, with
-2tbsp coconut milk.
Stir fry for a couple of minutes until fragrant, add
-300g thinly sliced chicken breast.
Stir fry in the sauce until the chicken is almost cooked through, add
-the rest of the 250ml coconut milk.
Bring it up the boil, add
-1tbsp caster sugar.
Taste and adjust the seasoning.
Serve with rice.
A great accompaniment dish to this curry is stir fried vegetables.
No comments:
Post a Comment