Best Chicken Panang Panang Gai Recipes

Chicken Panang (Panang Gai) image

Provided by thaiorchid

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

Fry the curry paste in the oil over a medium heat for about 20-30 seconds
Add the chicken to the wok, and stir fry until tender
Add the coconut milk and bring to the boil
Add the remaining ingredients and cook for a further 2-3 minutes, stirring gently.
Garnish with sliced fresh red chillies and serve with Thai fragrant rice

Chicken Panang - Panang Gai image

Provided by J. White Harris @JWhiteH

Categories Chicken

Number Of Ingredients 6

2 tablespoon(s) sugar
4 - kaffir lime leaves, thinly-sliced
2 tablespoon(s) fish sauce (nam pla)
2 to 3 tablespoon(s) red curry paste
1 cup(s) coconut milk
1 pound(s) chicken, sliced

Steps:

Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking.
Lower the heat to simmer if necessary. Simmer until red oil appears.
Add the beef and stir to coat the beef with the curry paste.
Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat.
Add water if your beef is still tough and let the liquid reduce.
Sprinkle the sliced kaffir lime leaves on top. Serve hot.