Hoofdgerecht
Panang Curry
30 minVoor 4Nutri-Score C€€
C
30 min
30 minPanang Curry
wat je nodig hebt
Ingrediënten
chicken thigh (sliced into bite-sized strips)Overig590 g
panang curry pasteVoorraadkast115 g- coconut milk (divided in two additions)Voorraadkast400 ml
kaffir lime leaves (torn, plus extra minced for garnish)Groente en fruit5 stukken- palm sugar (chopped)Voorraadkast15 g
- fish sauceVoorraadkast15 ml
- red chilies (sliced, for garnish)Groente en fruit2 stukken
rice (cooked, for serving)Granen300 g
per portie
Voedingswaarden
683kcal
- Koolhydraten
- 65 g
- Eiwitten
- 33 g
- Vetten
- 33 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Add the chicken
- Add the sliced chicken thigh and stir so it is fully coated in the curry mixture.
- Stap 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.
- Stap 6
Season
- Season to taste with fish sauce and palm sugar, adjusting to your own taste.
- Stap 7
Garnish and serve
- Garnish with minced kaffir lime leaves and sliced red chilies.
- Serve with a hot bowl of rice.