How are you currently at the moment ?, I wish you’re very well and generally joyful. through this web site I am going to introduce the recipe for cooking Chicken Panang Curry that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Chicken Panang Curry food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

Chicken Panang Curry cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at several established functions possibly. I am certain you will see lots of people who just like the Chicken Panang Curry dishes you make.

Alright, don’t linger, let’s practice this chicken panang curry menu with 19 materials which are definitely easy to find, and we have to process them at the very least through 7 measures. You should devote a while on this, so the resulting food could be perfect.

Composition of Chicken Panang Curry:

1. Need 3 Chicken Thighs (cut in dice size)
2. Make ready 1 of small can Coconut Milk
3. Make ready 1 - Red Chili (Cut into long strip)
4. Make ready 1 tsp of gula melaka
5. You need 1 tbsp - Fish sauce
6. You need 1 bunch for Coriander Leaf
7. Give - Panang Curry Paste
8. Take 7 - dried red chillies (soak in hot water for 10 mins)
9. Provide 3 Shallots
10. Make ready 3 clove of garlic
11. Need 2 inches of galangal (Chopped)
12. Prepare 6 - Kaffir leaves (Chopped thinly, saved half for garnish)
13. You need 1 bunch of Coriander Root (finely Chopped)
14. Make ready 2 for lemongrass (removed the skin and head)
15. Require 1 tbsp shrimp paste
16. Require 1 tbsp of Cumin Powder
17. Provide 1 tbsp for coriander powder
18. Give 1 - lime (use the peel, chopped finely)
19. Prepare 1 tbsp - peanuts (optional)

Chicken Panang Curry making:

1. Soak dried chilies in hot water for 10 mins. Reserve the hot water for later use.
2. 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.
3. In a pan, add oil and heat up the oil. Add the curry paste in and stir fry for a min.
4. Add chicken in and cook for a few mins.
5. Add 95% of the coconut milk in and close the lid and simmer for 30 mins.
6. Add the seasoning now. Add a bit of gula melaka and fish sauce in to taste.
7. Before serving, add 5% of the coconut milk, rest of kaffir leaves, cut chilies (optional) over the chicken. Serve.

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