chicken panang - panang gai

★★★★★ 1 Review
JWhiteH avatar
By J. White Harris
from Gallatin, TN

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

★★★★★ 1 Review
serves 2
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chicken panang - panang gai

  • 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

  • 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.

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