DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Panang Chicken Curry (Gaeng Panang Gai)

One reader asked if I have a recipe for a Thai dry curry and straightaway, the Panang Curry (sometimes known as Penang Curry) came to mind. Bear in mind that this dish originated from Thailand and not Penang.

Basically this curry is fried in coconut cream and not boiled. Typically, this dish uses beef and no vegetables (except the kaffir leaves and basil). In this recipe, I am using chicken, and as I do not have any vegetable dish for tonight’s dinner, I have decided to add some long beans too.

Interesting… In Thai food, the only two curries which uses peanuts are Panang Curry and Masamam Curry. We love this Panang Curry for it is richer, sweeter and creamier than the Thai red or green curry. A must try!!

We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

Serves 4

Ingredients
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½ a small chicken

2 cups homemade (or 1 can) coconut cream

3 tablespoon of homemade curry paste

2 tablespoons roasted peanuts (grinded into a paste)

1 – 2 bird eye chillies (cut into ½ cm pieces) (optional)

4 strands of long beans (cut into 3 cm length)

1 ½ tablespoons (finely shredded kaffir leaves)

½ teaspoon palm sugar (finely chopped)

2 – 3 tablespoons fish sauce

 

Garnishing:

A handful of basil

2 tablespoons thicken coconut milk

 

Method:

  1. Clean and cut chicken into bite size pieces. Set aside.
  2. Heat up your pan on medium heat then add ½ cup of the coconut cream. It should sizzle right away and boil.
    Photo 15-03-2016, 7 47 37 PM
  3. Add all the curry paste and peanut paste and mix well.
  4. At this juncture, if you would like to increase the spiciness, you can add in the cut chillies.
  5. Fry the paste to keep the paste dry, but not too dry that it sticks and burns. If it is too dry you might want to add a little bit of coconut cream every minute or two. Keep stirring.
  6. After about 4 minutes, your paste should start to smell really good. You will start to see a lot of oil rising to the top, especially where it is bubbling.
    Photo 15-03-2016, 7 50 17 PM
  7. Add the chicken and stir to mix the curry paste with the chicken.
  8. After about 2 minutes, add the long beans and stir to mix well.
    Photo 15-03-2016, 7 59 14 PM
  9. Once they are cooked, add the shredded kaffir leaves, fish sauce (add 2 tablespoons first) and palm sugar.
  10. Simmer for another 2 minutes. Add a bit more of the coconut if the dish is too dry.
  11. If it is not salty, add in some more fish sauce and mix well.
  12. Dish out into a serving plate.
  13. Top with some thickened coconut cream and then garnish with a few leaves of basil and serve.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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