Panang Chicken Curry
ID: db19c4a6...
A rich and authentic Thai Panang curry that perfectly balances savory, sweet, and tangy flavors. Chef Jet Tila demonstrates the traditional technique of 'cracking' coconut cream to fry the curry paste, resulting in a deeply aromatic and restaurant-quality dish.
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🍳 요리 흐름
Fry curry paste in thick coconut cream until caramelized. → Add remaining coconut milk and boil until the sauce reduces and thickens. → Poach the sliced chicken and add the vegetables and Thai basil. → Season with fish sauce, sugar, and tamarind paste to balance flavors.
조리 단계
간단한 조리 순서
Fry curry paste in thick coconut cream until caramelized. → Add remaining coconut milk and boil until the sauce reduces and thickens. → Poach the sliced chicken and add the vegetables and Thai basil. → Season with fish sauce, sugar, and tamarind paste to balance flavors.
소개
A rich and authentic Thai Panang curry that perfectly balances savory, sweet, and tangy flavors. Chef Jet Tila demonstrates the traditional technique of 'cracking' coconut cream to fry the curry paste, resulting in a deeply aromatic and restaurant-quality dish.
단계 1
Spoon out about 3 tablespoons of the thick coconut cream from the top of an unshaken can into a medium saucepan over medium heat.
단계 2
Add the Panang curry paste to the coconut cream and stir-fry for about 30 seconds until the paste caramelizes and reaches a consistency similar to dry peanut butter.
단계 3
Stir in the chiffonaded kaffir lime leaves to infuse the paste with their aromatic citrus oils.
단계 4
Pour in the remaining coconut milk, increase the heat to high, and bring the mixture to a rolling boil. Allow it to boil for 10 to 20 minutes until the liquid reduces by about 1/4 and becomes thick enough to coat a spoon.
단계 5
Reduce the heat to a simmer and add the thinly sliced chicken breast to the sauce to poach until tender.
재료 목록
중요 사항
Do not shake the can of coconut milk before opening; the thick cream at the top is essential for frying the curry paste.
Ensure the curry paste is fried until it looks like 'dry peanut butter' to fully release its aromatics.
Reducing the sauce is crucial because Thai curry is traditionally eaten with rice and needs to be thick enough to coat it.
Thai basil stems contain a lot of flavor, so it is recommended to include them rather than just the leaves.
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