Gaeng Panang Gai
Panang Curry ChickenPanang curry is a typeof red curry but has more dried red chilies than fresh, which makes it a milderand slightly smoky curry. Being mild in heat and intensity, Panang is a greatcurry for just about any protein, from meat to seafood.
Ingredients
- 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
- 4 tbsp 72 g Panang curry paste
- 5 kaffir lime leaves chiffonade
- 1 large chicken breast about 1.8 lb [825 g], thinly sliced
- ½ cup 12 g Thai sweet basil, whole leaves only
- ½ cup 130 g sliced bamboo shoots
- ½ cup 60 g thinly sliced brown onion
- ½ cup 75 g julienned red bell pepper
- 4 tsp 20 ml fish sauce
- 1 tbsp 15 ml tamarind concentrate
- 1 tbsp 15 g white sugar
- 4 pieces roti bread or homemade Roti Bread
- ¼ cup 35 g chopped peanuts, for garnish
Instructions
- In a medium saucepan, heat the 3 tablespoons (45 ml) of thick coconut cream over medium heat and stir in the curry paste and lime leaves.
- Stir-fry for about 30 seconds, until the paste starts to brown.
- Stir the remaining coconut milk into the curry paste.
- Increase the heat to high and bring it to a boil.
- Allow to boil for 10 to 15 minutes, or until the sauce reduces by about a quarter and coats the back of a spoon.
- Reduce the heat to a simmer.
- Add the chicken, basil leaves, bamboo shoots, onion, bell pepper, fish sauce, tamarind concentrate and sugar.
- Let the sauce simmer for 10 to 15 minutes, or until the chicken is cooked through.
- Cook the bread according to the package directions, or reheat the homemade bread.
- Divide the soup among four bowls and sprinkle with the chopped peanuts.
- Serve with the heated bread.