THAI PANANG CURRY (GOURMET STYLE )
I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!
Provided by ChefdelaGhetto
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 30
Steps:
- In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
- Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
- Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
- Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
- Saute all your meat ingredients and set aside.
- Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
- When ready to serve, mix in Basil and Mint.
- Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
- (if you prefer more heat add more red chili I like mine to burn).
Nutrition Facts : Calories 429.4, Fat 28.8, SaturatedFat 15.1, Cholesterol 46.1, Sodium 324.6, Carbohydrate 25.1, Fiber 5.3, Sugar 12.6, Protein 21.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Medo Ammar
[email protected]This curry was a bit bland for my taste. I think I'll add more curry paste next time.
Destinytobegreat
[email protected]I've tried many different Panang curry recipes, but this one is by far the best. It's so easy to make and the flavor is incredible.
Kay C
[email protected]This curry was absolutely delicious! The flavors were complex and well-balanced. I will definitely be making this again.
Un KHann
[email protected]I'm not sure what I did wrong, but my curry turned out watery. I think I might have added too much coconut milk.
Dx Robin
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. The flavors were great and the chicken was cooked perfectly.
Jamie Culver
[email protected]I've made this curry several times now and it's always a hit. My friends and family love it. The sauce is so rich and creamy, and the chicken is always tender.
Donald Lawal
[email protected]This curry is the perfect comfort food. It's creamy, flavorful, and just the right amount of spicy. I love serving it with a side of steamed vegetables.
Reese Batchelder
[email protected]I'm a vegetarian so I made this curry with tofu instead of chicken. It was delicious! The tofu absorbed the flavors of the sauce perfectly.
Andres Baeza
[email protected]I followed the recipe exactly and the curry turned out bland. I think I might have used the wrong type of curry paste. I'll try again with a different brand.
Aiman Malik
[email protected]This curry was easy to make and turned out great! The chicken was tender and the sauce was flavorful. I served it with jasmine rice and it was a perfect meal.
Robert Fowler
[email protected]I'm not a huge fan of spicy food, but this curry was surprisingly mild. The flavors were well-balanced and the coconut milk sauce was very creamy. I would definitely make this again.
Tiang Lephaila
[email protected]This Panang curry was a hit with my family! The flavors were rich and complex, and the chicken was tender and juicy. I especially loved the creamy coconut milk sauce. I will definitely be making this again.