Thailand cookbook Panang Curry Chicken ready to eat meal

Ingredients:

• 1 lb chicken breast or thighs, sliced into bite-sized pieces
• 2 tbsp Panang curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 red bell pepper, sliced
• 1 kaffir lime leaf, finely sliced (optional, for garnish)
• Fresh Thai basil leaves (optional, for garnish)

Instructions:

Step 1: Prepare Ingredients

1. Slice the chicken into bite-sized pieces.
2. Slice the red bell pepper into thin strips.
3. If using a block of coconut milk, mix it well to combine the cream and liquid.

Step 2: Cook Chicken

1. Heat vegetable oil in a pan over medium heat.
2. Add Panang curry paste to the pan and stir-fry for a minute until fragrant.
3. Add the sliced chicken to the pan and cook until it’s no longer pink.

Step 3: Add Vegetables

1. Pour in the coconut milk and stir well.
2. Add sliced red bell pepper to the pan.
3. Season with fish sauce, soy sauce, and palm sugar. Stir to combine.

Step 4: Simmer and Serve

1. Let the curry simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.
2. Adjust the seasoning to your liking.
3. Garnish with sliced kaffir lime leaves and fresh Thai basil leaves.

Step 5: Serve

1. Serve the Panang Curry Chicken over steamed rice or noodles.
2. Garnish with additional Thai basil leaves and kaffir lime leaves if desired.

Enjoy your homemade Panang Curry Chicken! Adjust the spice level and sweetness according to your taste preferences.

• Authentic Thai Recipes
• Best Thai Cookbook
• Easy Thai Cooking
• Exotic Thai Flavors
• Homemade Thai Meals
• Spicy Thai Dishes
• Thai Appetizer Recipes
• Thai Cooking Essentials
• Thai Cooking Guide
• Thai Cooking Techniques
• Thai Cuisine Cookbook
• Thai Culinary Delights
• Thai Food Recipes
• Thai Kitchen Cookbook
• Thai Recipe Book
• Thai Street Food Recipes
• Traditional Thai Dishes
• Love Destiny 2 (referring to the Thai drama)

食材:

• 1 磅鸡胸肉或鸡腿肉，切成小块
• 2 汤匙槟城咖喱酱
• 1 罐椰奶 (14 盎司)
• 1 汤匙植物油
• 1 汤匙鱼露
• 1 汤匙酱油
• 1 汤匙椰子糖（或红糖）
• 1 个红甜椒，切丝
• 1 片青柠叶，切细 (可选，用于装饰)
• 新鲜泰式罗勒叶（可选，用于装饰）

步骤:

第 1 步: 准备食材

1. 将鸡肉切成小块。
2. 将红甜椒切成细条。
3. 如果使用椰奶块，将其搅拌均匀以混合奶油和液体。

第 2 步: 烹饪鸡肉

1. 在锅中用中火加热植物油。
2. 将槟城咖喱酱加入锅中，炒1分钟，直至香气扑鼻。
3. 将切好的鸡肉加入锅中，煮至不再是粉红色。

第 3 步: 加入蔬菜

1. 倒入椰奶并搅拌均匀。
2. 将切好的红甜椒加入锅中。
3. 加入鱼露、酱油和椰子糖，搅拌均匀。

第 4 步: 焖煮并上桌

1. 让咖喱焖煮 10-15 分钟，直至鸡肉熟透，酱汁浓稠。
2. 根据口味调整调味。
3. 用切好的青柠叶和新鲜泰式罗勒叶装饰。

第 5 步: 上桌

1. 将槟城咖喱鸡配上蒸米饭或面条。
2. 如有需要，再加入一些新鲜泰式罗勒叶和青柠叶。

享受您自制的槟城咖喱鸡吧！根据您的口味喜好调整辛辣程度和甜度。