mary berry chicken penang

chicken penang

Basic ingredients for chicken penang

  • Six cups of full-fat coconut milk with three tablespoons of cream separated out
  • Four tablespoons of Panang Curry paste
  • Half cup brown onion, finely chiffonade
  • 1 1/2 – two pounds of chicken breast,
  • thinned half tablespoon tamarind paste
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • One red bell pepper sliced 1/4 inch rounds
  • One cup of canned bamboo shoots,
  • 1/2 cup Thai sweet basil leaves of Thai sweet basil leaves, roughly chopped

How to make chicken penang

  • Heat 3 tablespoons thick coconut cream on high heat for approximately 1 minute in a large pot. Once the cream has melted, add the curry paste to the cream.
  • Mix in the onion and half the makrut lime leaf chiffonade. Stir-fry the paste for about one minute until it starts to thicken and dry out. To keep the curry from sputtering, add a little coconut milk.
  • The paste should be cooked until it resembles peanut butter. Incorporate the coconut milk remaining into the curry paste. Now turn the heat up to medium-high and bring it to a boil.
  • Let the curry boil for 10 to 15 minutes, or until it has reduced by 25%.
  • Bring the curry to a simmer. Add the chicken, tamarind paste, and fish sauce. After the chicken has been cooked for about five minutes, add the bell peppers and zucchini.
  • Let the chicken simmer for 5 minutes. Now add the bamboo shoots, and Thai basil leaves and stir. Adjust the seasoning. Serve immediately with jasmine rice.
  • Garnish with a few ribbons from the remaining makrut lime leaves. Cook’s Tip: Never shake the coconut milk can! The cream should naturally separate from the coconut milk and rise to the top. Coconut cream can be used to fry your curry pastes.

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