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The ingredients needed to cook Chicken Panang Curry:
- You need 3 Chicken Thighs (cut in dice size)
- Prepare 1 small can Coconut Milk
- Use 1 Red Chili (Cut into long strip)
- You need 1 tsp gula melaka
- You need 1 tbsp Fish sauce
- Take 1 bunch Coriander Leaf
- You need Panang Curry Paste
- Use 7 dried red chillies (soak in hot water for 10 mins)
- Provide 3 Shallots
- Provide 3 clove garlic
- You need 2 inches of galangal (Chopped)
- Prepare 6 Kaffir leaves (Chopped thinly, saved half for garnish)
- Prepare 1 bunch Coriander Root (finely Chopped)
- Prepare 2 lemongrass (removed the skin and head)
- Take 1 tbsp shrimp paste
- Use 1 tbsp Cumin Powder
- Provide 1 tbsp coriander powder
- You need 1 lime (use the peel, chopped finely)
- Provide 1 tbsp peanuts (optional)
Instructions 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.
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