Chicken Panang - Panang Gai Recipe

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Chicken Panang - Panang Gai

J. White Harris

By
@JWhiteH

I really like Thai food. There are no Thai restraints near home so I cook some myself.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

2 Tbsp
sugar
4
kaffir lime leaves, thinly-sliced
2 Tbsp
fish sauce (nam pla)
2 to 3 Tbsp
red curry paste
1 c
coconut milk
1 lb
chicken, sliced

Step-By-Step

1Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking.

2Lower the heat to simmer if necessary. Simmer until red oil appears.

3Add the beef and stir to coat the beef with the curry paste.

4Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat.

5Add water if your beef is still tough and let the liquid reduce.

6Sprinkle the sliced kaffir lime leaves on top. Serve hot.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Healthy