Thai Red Curry recipe
A favourite in our house, here's a simple Thai Red Curry recipe you're going to love.
Ingredients
250g chicken
3 tablespoon oil
2 and half tablespoon Thai red curry paste (Mae Plo)
1 tin coconut milk (400g)
1 cup chicken stock
2 tablespoon brown sugar
2 tablespoon fish sauce
1 tablespoon Kaffir lime leaves
1 cup bell peppers
2 long red chillies
1/2 cup fresh basil
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Panang Curry Paste พริกแกงพะแนงคนไกลบ้าน - Episode 175
Recipes, pictures, videos, blog, and more:
♥♥♥ Ingredient List Below ♥♥♥
7 large dried California chili peppers
1 teaspoon salt
2 teaspoons galangal
1 tablespoon lemongrass
1 tablespoon kaffir lime peel zest
1 tablespoon cilantro stem
10 garlic cloves
2 tablespoons shallots
1 teaspoon white pepper
1 teaspoon shrimp paste
2 teaspoons coriander seed
1 teaspoon cumin seed
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Thai Panang Chicken Curry Recipe with Paste
Panang Chicken curry is a rich, creamy, and mildly spiced Thai dish. It is usually prepared with Panang curry paste, coconut milk, and fresh herbs. The recipe I have shared here shows you how to make an ultimate Panang Curry with chicken with clear step-by-step instructions. This Panang Curry is easy to make a dish and it takes only under 30 minutes. And it is a delicious curry with bursting flavors that tastes great over rice or noodles.
Panang Curry is one of the traditional Thai red curries that is usually thick, creamy, and mildly sweet. Especially the freshly ground curry paste, coconut milk, fish, and peanut sauces make this curry unique from other Thai curries. Not to mention, the bold flavors from the galangal, kaffir lime leaves, and Thai basil leaves make this curry delicious and flavorsome.
Ingredients:
500 gm Chicken, boneless
¼ cup Onion, chopped
¼ cup Green Bell Pepper
¼ cup Red Bell Pepper
¼ cup Yellow Bell Pepper
1 tbsp Galangal, chopped
¼ cup Panang Curry Paste
1 tsp Peanut Sauce
1 tsp Fish Sauce
2 tsp Brown Sugar
1 tsp Salt
1 cup Coconut Milk
¼ cup Oil
¼ cup Thai Basil Leaves
What to expect in this video?
0:00 Introduction
0:13 Panang Chicken Curry making
2:49 Final output
3:01 Recipe notes
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Thai Panang Curry Recipe With Chicken (using store bought curry paste)
Thai chicken panang curry is a rich curry with complex flavors. You’ll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Detailed Recipe Here -
THAI RED CURRY Recipe: How to Cook Authentic PANANG CHICKEN
Original Panang Chicken Recipe: How to Cook Authentic Thai Red Curry
Hello everyone, today I’m sharing a traditional Chicken Panang recipe for all my followers to enjoy. ???? It doesn’t require many ingredients, and it’s easy to make. I’ll be sharing tips on how to make our curry come out delicious. Stay tuned! ????
#CookingAdventures #PanangChickenMagic
Ingredients ????
500g Chicken breast
60g Panang Chili paste ♥️
250g Coconut cream
150g Coconut milk ????
45g Fish sauce
1+1/2 Tbsp Coconut sugar ????
5-7 Kaffir lime leaves
2 Red Chili Peppers ????️
????Cooking advice “Always taste the food before seasoning; your coconut might vary in saltiness or sweetness. Panang is supposed to be creamy and sweet with a hint of saltiness.”
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network