Panang Gai or Panang Curry with Chicken

Sometimes we don’t want to spend a lot of time on cooking. This recipe is perfect for Thai food lovers, who are busy with work all day long and family after work, to have a nice dish, real Thai food dish with simply cooking.

Panang curry is another common, well-known and popular dish among Thai food. The texture of this dish is pretty much like the butter chicken in Indian food - chicken in creamy thick sauce but Panang is less rich. Panang curry has a very nice scent of the chopped kaffir leaves. The scent of kaffir leaves is really pronouncing a real Thai food.

I have attached a simple salad recipe below which has an oriental flavour and good with this curry.

Preparing and Cooking time 30 minutes

4 -6 servings

Ingredients

4              Skinless Chicken Breasts, cut in chunks

1 can        Panang Curry Paste (114 g.)

1 can        Coconut Milk (560ml.)

2 cloves    Garlic, chopped

1 tsp         Soy Sauce or Fish Sauce

1 tsp         Sugar

1 tbsp       Vegetable Oil

4               Kaffir Leaves, chopped very fine

Instruction

1. Marinate chicken with garlic and soy sauce.
2. Heat a pot with oil at medium high. Stir-fry curry paste with oil until you can smell the scent from the air.
3. Add chicken, stir-frying and mix well. Add coconut milk and sugar.
4. Reduce heat to medium. Simmer for 20 minutes or until chicken is tender.
5. Remove from heat. Add chopped kaffir lime leaves and serve with steam Jasmine rice or sticky rice.

Salad

Ingredients

Napa or Chinese Cabbage

Sweet Red Pepper

Salad dressing

Olive Oil

Soy Sauce

Lime Juice

Honey
Ground Pepper
Garlic (optional)