Penang Chicken Recipes

Steps:

• Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

Steps:

• In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
• Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
• Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

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.

Steps:

• Make the rice in a rice cooker or some other method.
• Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
• Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
• Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
• If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.

Steps:

• Combine Marinade ingredients in a large bowl. Set aside.
• Combine Seasoning Sauce ingredients together. Set aside.
• Cut the chicken into thin slices. Place it in the marinade and mix well. Let sit for at least 30 minutes, then drain off excess marinade before cooking.
• Heat the oil over high heat. Add the chicken and stir fry for 1-2 minutes, until nearly cooked through.
• Remove the chicken with a slotted spoon and set aside.
• Stir fry the garlic and ginger for about 30 seconds, taking care not to burn them.
• Add the onion and red pepper, and stir fry for 2 minutes.
• Return the chicken to the pan, cook for 1 minutes, just until cooked through.
• Mix in the Seasoning Sauce, bring to a boil, then toss in the bok choy and sprinkle on the cilantro.
• Serve over noodles or rice.