Homemade Panang Curry Recipe
Print RecipeIngredients
- 700 grams of boneless chicken , cut into small pieces
- 1 chopped onion
- 5 minced cloves of garlic
- 1 green bell pepper chopped and red bell pepper chopped
- ½ inch galangal roughly sliced
- 1-inch lemongrass roughly sliced
- 1 tablespoon of coconut oil
- 1 tablespoon of peanut butter
- 4 ½ tablespoons of Thai Panang curry paste
- 2 teaspoons of fish sauce
- 2 teaspoons of brown sugar
- 1 pinch of nutmeg powder
- Salt to taste
- 7 crushed kaffir lime leaves
- 40 grams of coconut milk
- ¼ cup Thai basil leaves
Instructions
Preheat a skillet or a pan with a deep bottom. Wait for the coconut oil to melt before adding it.
Then sautée the finely sliced onions in heated coconut oil until transparent.
Add coarsely chopped lemongrass and galangal, minced garlic, and red and green bell peppers, and cook for 2 minutes while stirring regularly.
Place the vegetables on one side of the pan. Toss in the rinsed and cleaned chicken pieces. Cook until the chicken is slightly browned and the color has changed.
Then combine the chicken and vegetables in a mixing bowl. Continue to cook for another minute.
Gather the chicken vegetable mixture to one side of the pan once again. Fill the empty side of the pan with Thai Panang curry paste. The paste should be stirred and fried in oil. Wait until the paste separates from the oil.
Then combine the peanut butter, fish sauce, and sugar in a mixing bowl. Now is the time to add the nutmeg powder.
Crush the Kaffir lime leaves between your palms. Crush the kaffir lime leaves and add them to the pan and cook for 2 minutes while stirring often.
In a large mixing bowl, pour in the thick coconut milk and stir it very well.
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