Chicken Panang - Panang Gai

Name: Chicken Panang - Panang Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Thai
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

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By J. White Harris
@JWhiteH

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

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

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
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How to Make Chicken Panang - Panang Gai

Step-by-Step

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