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.