Thai Curry Panang Style
Today we have a delicious recipe from @fitaliancook for you: Thai Curry Panang Style. Panang Curry is a creamy, medium-spicy Thai curry recipe with coconut milk and a dry curry paste. Simply delicious and super quick to make.
The Adamant® Comfort Pan This pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to its excellent heat conductivity, it allows for both gentle and crispy frying. This makes the Adamant® Comfort pan a true all-rounder on the stovetop.
Have fun 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:
Prepare jasmine rice in a rice cooker. Roast cashew kernels in the oven for 15 minutes at 180°C convection (without preheating).
Step 2 of 7:
Heat coconut oil in a pan and briefly sauté Panang curry paste with onions and garlic.
Step 3 of 7:
Add coconut milk & and chicken broth, bring to a boil repeatedly.
Step 4 of 7:
Add kaffir lime leaves and lemongrass and let simmer.
Step 5 of 7:
Add bell peppers and sugar snap peas and continue to simmer.
Step 6 of 7:
Cut 500g chicken breast into thin slices and add to the pan, simmer for approx. 5-10 minutes.
Step 7 of 7:
Add Thai basil and peanut butter and season with coconut blossom sugar and rice vinegar. Serve with rice. (Remove lemongrass and kaffir lime leaves before serving.)
