Thai Chicken Curry Panang
1 lb boneless chicken breast (2 breasts)
1/2 can bamboo shoots (227 grams)
2 thai red chiles
3-5 kaffir lime leaves, dried
1 can coconut milk (14 fl oz)
3 tbsp red curry paste (Cock brand)
2 tbsp fish sauce (3 crabs brand)
2 tbsp sugar
few thai sweet basil (optional)
sliced red bell peppers
Cut red chiles into 1-1.5 inch pieces. Slice chicken breast to 1/4 slices diagonally. Take a wok and heat to medium high heat, add 1/2 can of the coconut milk. Add red curry paste (and red belol pepper) and stir sauce till fully blended. Bring to boil. Add chicken slices cook for 5-7 minutes till cooked. Add bamboo shoots, red chiles, lime leaves, sugar and fish sauce (and basil) and the rest of the coconut milk, bring to boil and cook for 2 minutes till done. Serve over rice, 2 servings
Note: For a less spicy version reduce the amount of red chiles and red curry paste, I like to add sliced red peppers for extra taste!
1/2 can bamboo shoots (227 grams)
2 thai red chiles
3-5 kaffir lime leaves, dried
1 can coconut milk (14 fl oz)
3 tbsp red curry paste (Cock brand)
2 tbsp fish sauce (3 crabs brand)
2 tbsp sugar
few thai sweet basil (optional)
sliced red bell peppers
Cut red chiles into 1-1.5 inch pieces. Slice chicken breast to 1/4 slices diagonally. Take a wok and heat to medium high heat, add 1/2 can of the coconut milk. Add red curry paste (and red belol pepper) and stir sauce till fully blended. Bring to boil. Add chicken slices cook for 5-7 minutes till cooked. Add bamboo shoots, red chiles, lime leaves, sugar and fish sauce (and basil) and the rest of the coconut milk, bring to boil and cook for 2 minutes till done. Serve over rice, 2 servings
Note: For a less spicy version reduce the amount of red chiles and red curry paste, I like to add sliced red peppers for extra taste!
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