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Before you jump to Chicken Panang Curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today much more popular than in the past and rightfully so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to follow a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically think that healthy diets call for a lot of work and will significantly change how they live and eat. It is possible, though, to make some simple changes that can start to make a positive impact to our everyday eating habits.
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As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chicken panang curry recipe. You can cook chicken panang curry using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Chicken Panang Curry:
- You need 3 Chicken Thighs (cut in dice size)
- Provide 1 small can Coconut Milk
- Use 1 Red Chili (Cut into long strip)
- You need 1 tsp gula melaka
- Take 1 tbsp Fish sauce
- Use 1 bunch Coriander Leaf
- Use Panang Curry Paste
- Prepare 7 dried red chillies (soak in hot water for 10 mins)
- Take 3 Shallots
- Provide 3 clove garlic
- Take 2 inches of galangal (Chopped)
- Use 6 Kaffir leaves (Chopped thinly, saved half for garnish)
- Take 1 bunch Coriander Root (finely Chopped)
- Use 2 lemongrass (removed the skin and head)
- Provide 1 tbsp shrimp paste
- Get 1 tbsp Cumin Powder
- You need 1 tbsp coriander powder
- Provide 1 lime (use the peel, chopped finely)
- Use 1 tbsp peanuts (optional)
Steps to make Chicken Panang Curry:
- Soak dried chilies in hot water for 10 mins. Reserve the hot water for later use.
- To make curry paste, add all ingredient into blender and blend. Once it's done, add a bit of reserved water to blend again to form the paste.
- In a pan, add oil and heat up the oil. Add the curry paste in and stir fry for a min.
- Add chicken in and cook for a few mins.
- Add 95% of the coconut milk in and close the lid and simmer for 30 mins.
- Add the seasoning now. Add a bit of gula melaka and fish sauce in to taste.
- Before serving, add 5% of the coconut milk, rest of kaffir leaves, cut chilies (optional) over the chicken. Serve.
Compared to Thai Red Curry, this curry is sweeter, creamy, and luscious. It is less spicy as compared to Thai Red and Green Curry and is mildly sweet due to the use of palm sugar. And this Panang chicken curry hits all the high marks. Creamy, smooth, tangy yet sweet curry loaded with tender chicken, peppers, and Thai basil. Keep it simple and server it over a bowl of steaming rice and just add it to the weekly rotation because the crowds gonna go wild.
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