Chicken Panang
"The owners of our favorite Thai restaurant decided to return to Bangkok, Before she left she very kindly shared her recipes with me."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 lb chicken breast, cut into strips
- 0.5 (12 ounce) can coconut milk
- 1 tablespoon red curry paste
- 3⁄4 cup chicken stock
- 4 fresh lime leaves
- 1 1⁄2 teaspoons sugar
directions
- Put coconut milk, curry paste, chicken stock and lime leaves in a pan and simmer for 10 mins until thickens slightly.
- Add the sugar and chicken and cook for 10 more mins until chicken is cooked, adding more stock if necessary.
- Serve with jasmine rice.
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Reviews
-
it was delicious, just like at the restaurant, but i omitted the chicken stock and added some veggies, like bell peppers and baby cut corn,super easy and fast -
This was good; however, the sauce was too thin. I will surely add less stock next time. -
I'm sorry...this recipe bombed in my home. I made it according to the specs. but it just tasted bland. The chicken needed to be marinated or something ... this was not restaurant quality.
-
This is an awesome recipe! I added carrots, squash, bell pepper, and onions. I also use panang curry instead of red curry as it has a sweeter aftertaste (to me anyways).
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This was delicious, I used lite coconut milk and replaced the sugar with splenda. Just the right amount of 'heat' for my family. I served with steamed rice. Delicious.
Tweaks
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This is an awesome recipe! I added carrots, squash, bell pepper, and onions. I also use panang curry instead of red curry as it has a sweeter aftertaste (to me anyways).
RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!
