Recipe of Speedy Spicy Thai Panaeng Chicken Curry

Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Make Speedy Spicy Thai Panaeng Chicken Curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spicy Thai Panaeng Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Thai Panaeng Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Thai Panaeng Chicken Curry is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy Thai Panaeng Chicken Curry estimated approx 40-50 mins (prep to dish).

To begin with this particular recipe, we have to prepare a few components. You can cook Spicy Thai Panaeng Chicken Curry using 21 ingredients and 8 steps. Here is how you cook it.

This is the most popularly known delectable dishes across the very land of Thailand 🇹🇭 It’s quite spicy the curry paste itself which’s though mellowed down with the combined mixture of the palm/brown sugar and the heavy coconut milk & cream both- Also that, this particular dish has the predominantly effective fragrances of the Kaffir Lime Leaves & the Lemongrass- That makes it uniquely different and extremely flavourful and a DELISH from any other such similar dishes from the very land Try this out, you’ll get to know that for sure #cppassport #cppthailand #ingredient #milk #cooksnapchallenge

Ingredients and spices that need to be Make ready to make Spicy Thai Panaeng Chicken Curry:

1. 300 gms Boneless Chicken Thighs or Breasts: Sliced Up
2. 1/4 Cup Thai Panang Curry Paste: Either Homemade or Store-bought
3. To Taste Salt
4. 2 tbsps Palm/Brown Sugar
5. 400 ml Thick Coconut Milk
6. 1/2 Cup Coconut Cream
7. 1/4 Cup Fresh Coriander Leaves: Finely Chopped
8. 2-3 Kaffir Lime Leaves: Finely Sliced
9. 2-3 Roundels: Galangal
10. 1 Cup Bellpeppers: 3 Different Coloured- Finely Sliced Up
11. 1/2 Cup Asian Red Shallots
12. 1 tbsp (2 G) Paste: Ginger & Garlic Paste
13. 1-1.5 tbsps Fresh Lemon Juice
14. 1/4 Cup Lemon Grass Stalks: Finely Chopped Up
15. 1/4 Cup Fresh Thai Basil Leaves: Roughly Chopped Up
16. Pieces As Required Water: Hot for Cooking the Chicken
17. as required Garnish: A Handful- Finely Chopped Coriander Leaves
18. 1 Handful: Finely Sliced Up Kaffir Lime Leaves
19. 2-3 tbsps Thick Coconut Milk: To be drizzled from the top
20. 1/4 Cup Coconut Oil- For Cooking
21. 1 tbsp Coconut Oil: Final Drizzles on the top- Optional

Steps to make to make Spicy Thai Panaeng Chicken Curry

1. Get all the ingredients aforementioned ready & handy to you to start on with the cooking process at one go
2. 
3. I've used in this recipe: Both the store bought Masala Paste which’s quite a concentrated one than the freshly homemade (since, I didn’t have the thigh red chillies which I did simply substituted by the Bird’s Eye Chilli paste, prepared earlier for my rest other dishes already uploaded herein)…
4. Finally, the outcome of the admixtures of both the store bought & my homemade Panang Masala Curry Paste was outstandingly delicious, even I myself had no idea, until it’s been completely done and prepared…
5. In a wok/pan/kadhai: Add in the measured amount of coconut oil & then, add in the chopped onions, garlic, galangal, thai sweet basil & rest all other ingredients that’s been actually put into my homemade Thai Panang Curry Paste along with the Store bought curry paste a little bit & sauté until it’s nicely cooked and the releases oil- Then, add in the chopped other veggies as in the colourful bell peppers, etc. & continue sautéing until that all becomes soft enough
6. Now, add in the coconut milk first- Mix everything well together until nicely combined and well blended- Then, goes in the chicken pieces and sautéing continues until that too are nicely sautéed & the entire mixture becomes quite aromatic and fragrant- Add in the coconut cream now, at this point…
7. Add in some more hot water too by washing the bowl in which the coconut milk & cream was reserved- Pour it into the mixture- Add in the palm/brown sugar, checkout the seasonings- Give it all a really good mix & reduce the flame to the low-medium, cover it up with a lid and let it simmer & slow cook for about 20-30 mins time…
8. Stir a couple of times in between, occasionally- Once that’s done- Turn off the flame- Add in some more chopped kaffir lime leaves, lemon grass & thai basil leaves, a dash of fresh lemon juice- Dish out & garnish it with some drizzled coconut milk and red & green chillies slices & a dash of finely chopped kaffir lime leaves and we’re sorted with the meal for the day…

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So that is going to wrap this up with this exceptional food Recipe of Ultimate Spicy Thai Panaeng Chicken Curry. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!