How To make Thai Curry Penne
1/2 cup whipping cream
1/2 cup unsweetened cocomut milk
1 tablespoon Thai Curry Base (see below)
heaping
2 ounces crab meat
4 ounces penne rigate :
cooked
1 tablespoon tomato chut
broiled scallops fresh basil cut in thin strips
THAI CURRY BASE 1 tablespoon unsalted butter
1/3 cup onion :
chopped
1/2 teaspoon garlic chopped
3 teaspoons mild curry powder
1/3 cup Marsala wine
1 Granny Smith apple :
peel, core, chop
1 cup chicken stock
salt and freshly ground pepper 1/4 cup fish sauce (Nuoc Mam)
4 1/2 teaspoons Thai red curry paste
TOMATO CHUTNEY 1/2 cup rice wine vinegar
2 teaspoons ginger grated
1/4 cup brown sugar :
packed
juice of 1/2 lemon 1 28oz can pear tomatoes in juice -- drain and chopped
2 whole cloves
1 cinnamon stick
salt and freshly ground pepper
In a saucepan combine the cream, coconut milk, and Thai curry base; reduce ove r high heat until thickened and about one-half of original volume. Add the cra bmeat and cooked penne and toss well. Place the pasta on a plate, and top with tomato chutney, broiled scallops and basil.
THAI CURRY BASE In a saute pan melt the butter, add the onion, garlic and curry powder and saut e, stirring occasionally, until the onions are soft. Add the Marsala, stir wel l and reduce by one-half. Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes. Puree and cool. Stir in the fish sauce and Thai red curry paste, mix well and set aside. (Makes about one cup, or 10 tablespoo ns.
TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; si mmer for 5 minutes. Add the tomatoes, cloves and cinnamon stick; season with s alt and pepper. Simmer for 30 minutes, cool, remove cloves and cinnamon stick and set aside.
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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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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
Spicy Thai Penne Pasta ????|Indo-Thai|Easy cooking|Pasta Love|Simple & delicious Thai Pasta ❤️
Serves-4-5 List of ingredients below.????
Main ingredient- 1.Penne Pasta- 250gms
Vegetables-
1.Cabbage- 1 bowl
2.Capsicum- 1 bowl
3.Carrots- 1 bowl
(Thinly sliced).
Chicken Marination-
1.Boneless chicken - 200gms (1bowl)
(Cut in finger size strips.)
2. Red chili powder - 1 tbspn
3.Turmeric powder - 1 tbspn.
4.Ginger garlic paste - 1 tspn
5. Salt- 1 tspn.
6.Food colour -1/4tspn (optional)
7.Oil - 2 tbspns.
Thai Masala.-
1.Curry leaves - 5-6.
2.Garlic cloves - 5-6.
3.Green chillies - 4-5.
4.Red chillies - 4-5.
5.White Vinegar - 1 tbspn.
Sauce
1.Red chilli sauce - 2 tbspn.
2.Soy sauce - 1 tbspn.
3.Green chilli sauce - 1 tbspn.
Sprinkle-Roasted coriander powder - 1 tspn.
???? YouTube ❤️S.Irani
???? Instagram- Foodzone_ghakabawarchi
Maple Curry Penne Pasta- Amazing and delicious Sweet, Spicy and creamy pasta. #pasta #pastarecipe
Creamy Curry Penne with Rainbow Peppers - Easy Real Whole Food Fast - CFJC Midday - Made with Love
A Gorgeous Creamy Penne Pasta with Made with Love Garden Curry Spice Blend and rainbow sweet peppers. Delicious! Recipe below!
Saute 2 - 4 chopped, sweet peppers, all colours, in a skillet in a little olive oil.
Add 2 Tbsp Garden Curry Spice Blend and 1 cup light cream. Add 250 grams (1/2 bag) cooked penne pasta, drained but not rinsed. Saute 3-5 mins over medium-high heat until thicken slightly. Stir in 1/4 cup parmesan cheese. Serves 2-4 well.
Buy Made with Love Spice Blends at Save On Foods, Cooper's Foods or at
Desi Masala Pasta Using Archana's Kitchen Quinoa Penne Pasta
This is a delicious Indian Style Pasta Recipe that you can serve on it own as wholesome weeknight dinner or pack it for Kids Lunch Box. The pasta is made from Archana's Kitchen Quinoa Pasta, making it rich in protein as well.
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Panang Curry Paste Recipe พริกแกงพะแนง - Hot Thai Kitchen
Make panang curry paste from scratch!
Related videos:
- Red Curry Paste Tutorial:
- Panang Curry Recipe:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes