Penang Chicken Curry Penang Gai Recipes
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
PENANG CHICKEN CURRY (PENANG GAI)
Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat.
Provided by riffraff
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place a wok over medium high heat, and warm the coconut milk, but don't let it boil.
- Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
- Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.
- Add the lime leaves and basil leaves and stir fry briefly before serving.
Nutrition Facts : Calories 126.7, Fat 12.2, SaturatedFat 10.7, Sodium 1421.7, Carbohydrate 4, Fiber 0.3, Sugar 0.7, Protein 2.7
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