Curries,

Bird in A Nest (Chickened Panang with vermicelli rice noodles)

10:19 AM MC 0 Comments

There is a recipe for Panang curry on my blog here (the link) that one is simply served the curry with steamed rice and for this one I want the same curry have a different look in a nice style and also the texture is different too because of noodles.

The process is pretty easy even people who don’t know how to cook Thai food or think that cooking Thai food is so complicated, and also I have a video to show you how to make this dish (please see the video link below). Hope that also help to see a whole process.




Ingredients
4                  Large chicken breasts, cut into chunks
1 can            Thick coconut milk (560ml.)
3 cloves       Garlic, finely chopped
1tsp             Sugar
1 tbsp          Vegetable oil
1 tsp            Soy sauce

1                 Cucumber, cut into small pieces (see video)
10                Kaffir lime leaves, cut into very thin and narrow strips
320-375g.    Vermicelli rice noodles
1 – 1 ¼ tbsp Salt
3 litre           Water

Instructions from video 


Instructions
  1. Cut a chicken breast lengthwise into three pieces and from each piece cut diagonally into ½ inch thick, and continue until finish all. Add chicken with chopped garlic, soy sauce and sugar, and mix well.
  2. Heat a pot on a little bit more than medium high heat, and add oil and curry paste. Stir and cook curry paste until you smell the aroma from curry paste, and add chicken. Stir and mix chicken well with curry paste, add coconut milk. Cook until the mixture is boiled and bubbling, and turn the heat down to medium and simmer for (about) 20 minutes or until chicken is tender. Remove from heat.
* Use the pot is just big enough to contain the amount of chicken and coconut milk and cook on the small stove top. A large pot on the large stove top with the heat mentioned above, the liquid in the curry will be dry out before the chicken becomes tender. If this happened you can simply add some water into the curry. 

  1. Bring water to a rapid boil, and add salt. Add vermicelli rice noodles and cook for 2-3 minutes or until tender. Drain well. Roll noodles into a bundle with a fork for the size of a serving, until finish all about 35 – 40 bundles.
  2. Garnish noodles with lemongrass and Kaffir lime leaves.
  3. To serve, place a bundle of noodles on your own plate pour on chickened Panang curry and serve with cucumber cubes as a side dish.



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