Panang Gai

panang-gai-blackcat

Ingredients

  1. Oil
  2. Garlic
  3. Coconut milk
  4. Kaffir lime leaves (green)
  5. Panang Curry Paste
  6. Fish Sauce
  7. Palm sugar (Preferably)
  8. Chicken
  9. PERHAPS Crushed peanuts (salted roasted) to increase thickness and provide texture
  10. Large red chilli pepper (NOT sweet pepper)

Methodology V1

  1. Heat tablespoon of oil with garlic and soften garlic
  2. Add 1 tbsp Panang curry paste until it smells great
  3. Add chicken (1 breast per person)
  4. Add coconut milk and a cup of water
  5. 1 tsp sugar
  6. Crushed peanuts for texture and thicken up paste
  7. 2 tsp fish sauce – do to taste as curry paste may be very salty
  8. Thai stock
  9. Chiffonade kaffir lime leaves and scatter on top as garnish
  10. Julienne chilli and scatter on top as garnish
  11. Add red chilli  to get colour contrast

Methodology V2

  1. Open can of coconut cream and extract the cream element.
  2. Cook the coconut cream over medium-high heat until the coconut cream separates and gives you coconut oil. (if your coconut milk does not separate out then add coconut oil).
  3. Once separated add Panang curry paste into the coconut cream, and reduce the heat to medium stirring continuously for 2-3 mins until aroma is released. (add more cream or milk if it starts drying out).
  4. Once aroma released add meat to the cooked curry paste and coat all the meat.
  5. Now add the remaining part of the can (the coconut water) and ensure it covers the meat and heat until it boils, then turn the heat to low and simmer until the meat is tender.
  6. Ensure to top up with water as the mixture reduces.

Once done:

  1. Season with fish sauce and palm sugar and taste to your preference
  2. Serve and garnish with chiffonaded kaffir lime leaves and julienned red chilis.
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