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Chicken Panang Curry Recipe

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This recipe for Chicken Panang Curry is from The Hamai Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# Boned Chicken Thighs
1 can Coconut Milk
3 Tbsp roughly ground Macadamia Nuts
2 Tbsp Turbinado Sugar
3 Finely Diced Kaffir Lime Leaf
1 Tbsp Fish Sauce (to taste)
4-5 Thai Basil Leaves
2 oz (0.12#) Mae Ploy Panang Curry Paste
1 Bell Pepper (any color), sliced
1 Medium Onion, sliced
Oil
Directions:
Directions:
Dry whole boned chicken thigh, lightly salt and pepper and lightly dredge in flour.
Heat Dutch oven and add oil.
Sear both sides of thighs until a light golden brown (about 70% cooked).
Let cool a little, slice each thigh into serving pieces (fourths or more), set aside.

Heat about 1/4 cup oil and add curry paste, searing until paste has a consistency of thick poi. Add the chicken pieces and stir to coat chicken.
Add peppers and onions and stir. Add coconut milk, Kaffier lime leaf, sugar, mac nut, fish sauce into pan.
Bring to boil, then simmer for about 20 minutes. Garnish with Basil leaves.

 

 

 

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