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Panang Curry
Plat

Panang Curry

30 minPour 4Nutri-Score C€€
par @derekkchen7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thigh (sliced into bite-sized strips)Autres590 g
  • panang curry pasteÉpicerie115 g
  • coconut milk (divided in two additions)Épicerie400 ml
  • kaffir lime leaves (torn, plus extra minced for garnish)Fruits et légumes5 morceaux
  • palm sugar (chopped)Épicerie15 g
  • fish sauceÉpicerie15 ml
  • red chilies (sliced, for garnish)Fruits et légumes2 morceaux
  • rice (cooked, for serving)Céréales300 g

par portion

Nutrition

683kcal

Glucides
65 g
Protéines
33 g
Lipides
33 g

pas à pas

Préparation

  1. Prep the ingredients

    • Slice the chicken thigh into bite-sized strips.
    • Chop the palm sugar.
    • Tear 3-4 kaffir lime leaves and mince the rest for garnish.
    Étape 1

  2. Heat the coconut milk

    • Heat half of the coconut milk in a deep pan over medium heat until it thickens and starts to bubble.
    Étape 2

  3. Bloom the curry paste

    • Add the panang curry paste and stir until combined.
    • Simmer on medium-low until a bright red oil forms with the curry paste.
    Étape 3

  4. Add the chicken

    • Add the sliced chicken thigh and stir so it is fully coated in the curry mixture.
    Étape 4

  5. Simmer the curry

    • Add the remaining coconut milk and the torn kaffir lime leaves.
    • Cover and simmer on medium-low until the chicken is fully cooked through, stirring occasionally so the bottom doesn't burn.
    Étape 5

  6. Season

    • Season to taste with fish sauce and palm sugar, adjusting to your own taste.
    Étape 6

  7. Garnish and serve

    • Garnish with minced kaffir lime leaves and sliced red chilies.
    • Serve with a hot bowl of rice.
    Étape 7
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