Panang Curry (Thai Red Curry) with Chicken
Complexity: average
Servings: 6
Calories 660, total fat 53 G., saturated fats 44 G., proteins 37 G., carbohydrates 16 G., fiber 2 G., cholesterol 97 mg, sodium 307 mg, sugar 5 G.
Curry is a sauce with simmered pieces of meat, containing spices that impart an exotic flavor, as well as curry paste, which may require a small amount of milk. This recipe features a rich curry with coconut milk and plenty of vegetables, infused with the flavors of Thai basil and kaffir lime (makrut). Originating from central Thailand, it incorporates popular regional produce, including bamboo shoots and several traditional seasonings. "Don't shake the can of coconut milk! You want to skim off the cream that rises to the top. This can be used as a frying oil for your curry pastes," advises Jet Tila.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups (1440 ml) coconut milk
- 4 tbsp (60 g) panang curry paste
- 0.5 cups (95 g) onion, thinly sliced
- 4 kaffir lime leaves, thinly sliced
- 700–900 g chicken breast fillet, thinly sliced
- 0.5 tbsp. l. (10 g) tamarind paste
- 2 tsp (10 ml) fish sauce
- 1 teaspoon of sugar
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced into 0.5cm thick circles.
- 1 cup (240 g) preserved young bamboo shoots, thinly sliced
- 0.5 cup (95 g) Thai basil leaves, coarsely chopped
- Warm rice, for serving
We recommend
Cooking the dish according to the recipe:
- Heat a large cast-iron skillet over high heat without adding oil. For frying, skim the curds from the surface of the milk, about 3 tablespoons of heavy coconut cream. Let it heat through and sizzle, then use a spatula to spread it around the pan in a circular motion, about 1 minute. Add the curry paste; you'll need to work it into the cream, as if making a roux. Add the onion and half the lime leaves. Cook, stirring, until the paste begins to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to splatter, add a little coconut milk. Cook until the paste reaches the consistency of peanut butter.
- Pour the remaining coconut milk into the curry paste. Increase the heat to high until it comes to a full boil. Cook the curry until it has reduced by about a quarter and coats the back of a wooden spoon, 10–15 minutes.
- Reduce heat to a simmer. Add chicken, tamarind paste, fish sauce, and sugar. When the chicken is about halfway cooked through, about 5 minutes later, add the bell pepper and zucchini. Simmer the vegetables over low heat until the chicken is cooked through, about 5 minutes more. Add the bamboo shoots and Thai basil leaves. Taste and adjust the seasoning. Serve immediately with jasmine rice, garnished with the remaining kaffir lime leaves.
- Note
Thai red curry A type of curry, it's a thick, rich, slightly sweet dish from Thailand, with hints of lime and the addition of red curry paste. The curry paste consists of ingredients that are mixed together and ground in a mortar to form a paste: Thai chili, lemongrass, galangal and cilantro roots, makrut lime zest, shrimp paste, white pepper, coriander, and whole cumin seeds.
Author of the recipe - Jet Tila is an American chef who creates restaurant-style recipes and teaches cooking techniques on his blog. He also opens restaurants.
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