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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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

Directions Step-By-Step

1
Pour 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.
2
Lower the heat to simmer if necessary. Simmer until red oil appears.
3
Add the beef and stir to coat the beef with the curry paste.
4
Add 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.
5
Add water if your beef is still tough and let the liquid reduce.
6
Sprinkle the sliced kaffir lime leaves on top. Serve hot.

About this Recipe

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