Panang Version 2 Recipes
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
PANANG VERSION 2
Make and share this Panang Version 2 recipe from Food.com.
Provided by Ian Magary
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place Oil in bottom of Wok.
- Add: Sliced chicken breast meat (1 pkg), 1/4 can Red curry paste (1 - 2 Tablespoons), 1/3 can coconut milk, Kaffir lime leaves (sliced), Pinch of ground cumin, Pinch Ground Corriander.
- 1 - 2 Tbls Fish Sauce (start with one and add more later after everything is combined).
- Cook together until chicken is half done add shrimp (if using).
- Add 1/3 - 2/3 can cocnut milk.
- 1 big spoon crunchy Peanut Butter.
- 1 - 2 Tbls sugar.
- Thai basil chopped.
- Hot Chili to taste (I put one bruised chili pepper, sliced, with the initial ingredients).
- Handful frozen Peas.
- Sliced Green Pepper.
- Cook till thickened serve over steamed Jasmine Rice.
Nutrition Facts : Calories 589, Fat 38.7, SaturatedFat 20.3, Cholesterol 183.1, Sodium 659.3, Carbohydrate 20.5, Fiber 4.9, Sugar 13.4, Protein 41.9
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