Thai Curry Panang Style
Today we have a delicious recipe from @fitaliancook for you: Thai Curry Panang Style. Panang curry is a creamy, mildly spicy Thai curry recipe with coconut milk and a dry curry paste. Simply delicious and super quick to make.
The Adamant® Comfort Frying Pan is ideal for preparing this dish and is suitable for all stovetops. Thanks to the Frying Pan's excellent heat conductivity, you can use it for both gentle and high-heat frying. This makes the Adamant® Comfort Frying Pan a true all-rounder on the stovetop.
Enjoy trying it out.
40 min
Total Time
25 min
Cooking Time
15 min
Preperation Time
Ingredients
| 80g-100g | Jasmine rice pP |
| 3-5 tsp | Panang Curry Paste |
| 500ml | Coconut milk |
| 400ml | Chicken broth |
| 1 tsp | Coconut oil |
| 10 | fresh kaffir lime leaves (frozen) |
| 2 stalks of lemongrass | |
| 2 | red bell peppers |
| 250g | Snow peas |
| 1 | Onion |
| 500g | Chicken breast |
| A few Thai basil leaves | |
| 2 tsp | Coconut blossom sugar |
| 1 tbsp | Peanut butter |
| 1 tsp | Rice vinegar |
| Add chili to taste | |
| 50g-100g | Cashew Nuts |
Instructions
Step 1 of 7:
Cook jasmine rice in the rice cooker. Roast the cashew nuts in the oven for 15 minutes at 180°C fan (without preheating).
Step 2 of 7:
Heat coconut oil in the Frying Pan and briefly fry the Panang curry paste together with onions and garlic.
Step 3 of 7:
Pour in the coconut milk & chicken stock and keep bringing it back to the boil.
Step 4 of 7:
Add the kaffir lime leaves and lemongrass and let them simmer.
Step 5 of 7:
Add the peppers and sugar snap peas and continue to simmer.
Step 6 of 7:
Slice 500g chicken breast into thin strips and add to the Frying Pan, then let it simmer for approx. 5-10 minutes.
Step 7 of 7:
Add Thai basil and peanut butter and season to taste with coconut blossom sugar and rice vinegar. Serve with the rice. (Remove the lemongrass and kaffir lime leaves before Serve.)
