Drycurrypastepanaeng Recipes

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PANANG CURRY



Panang curry image

Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.

Provided by Lauren Allen

Categories     Main Course

Time 40m

Number Of Ingredients 16

1 tablespoon oil
2 tablespoons Panang curry paste (*)
1 tablespoon peanut butter
2 pounds chicken breasts (, cut into pieces against the grain)
1 small onion (, sliced)
1 green bell pepper (, thinly sliced)
1 red bell pepper (, thinly sliced)
2 teaspoons freshly grated ginger
4 garlic cloves (, minced)
2 14 oz cans coconut milk ((Chaokoh brand is my favorite))
2 teaspoons cornstarch
1/4 cup light brown sugar (, packed)
1 tablespoons fish sauce
1 tablespoon lime juice
1 cup loosely packed basil leaves (, roughly chopped)
Hot cooked rice (white, brown or jasmine)

Steps:

  • Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  • Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
  • Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  • Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 327 kcal, Carbohydrate 19 g, Protein 41 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 116 mg, Sodium 519 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g, ServingSize 1 serving

DRY CURRY PASTE (PANAENG)



Dry Curry Paste (Panaeng) image

Make and share this Dry Curry Paste (Panaeng) recipe from Food.com.

Provided by Latchy

Categories     Thai

Time 20m

Yield 6 tablespoons

Number Of Ingredients 10

10 dried long red chilies, deseeded and chopped
5 shallots, chopped
2 tablespoons chopped garlic
2 stalks lemongrass, chopped (only the white part)
1 inch galangal, chopped
1 teaspoon coriander powder
1 teaspoon ground cumin
3 coriander roots, chopped
1 teaspoon shrimp paste
3 tablespoons roasted peanuts

Steps:

  • Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
  • You should have about 6 tablespoons.

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