Thai Food Recipe - How To Make Panang Kai, Red Chicken Curry

Panang Curry
One of the more popular Thai curries is "Panang", it is normally made with chicken, but can also be made with beef or pork. Panang curry is a spicy but sweet red curry with coconut milk, with a little more spice than a green curry. It is thought to have been named after the Malaysian city of "Penang" on the coast near Thailand. This dish usually has a soup-like consistency and is normally served in a bowl with jasmine rice served separately.

How To Make Panang Curry
The recipe below is for a spicy variety of Panang curry, you can choose to use less chili if you prefer a more mildly spiced dish. Adding bamboo shoots or sliced eggplant is optional. This recipe is for a chicken curry, however you can choose to substitute with the same amount of beef or pork. If you do decide to use pork, you might also want to add pineapple as well.



Ingredients

300 grams of chicken
1 1/2 cups of coconut milk
2 tabelspoons of thai chili paste
3 Kaffir lime leaves sliced
6 Thai basil leaves
4 fresh Thai chili peppers sliced
1 tabelspoon of Thai fish sauce
1 tablespoon of mushroom soya sauce
1 tablespoon of sugar
1/2 teaspoon of salt
1/2 tablespoon of chicken oxo

Cooking Instructions

1: Stir 3 tablespoons of the coconut milk & chili paste in a hot sauce pan.

2: Add the chicken and continue to stir for about 5-7 minutes.

3: Add the sugar, and remaining dry ingredients, continue to stir.

4: Add the mushroom soya sauce, fish sauce, chili peppers.

5: Add the remaining coconut milk and stir.

6: Add Kaffir lime leaves and Thai basil leaves.

7: Once cooked, serve with a side plate of Jasmine rice.