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home > recipes > meat > chicken panang
Within the past couple of weeks, a favorite Thai restaurant of ours closed and the couple that owned it moved to Houston agreed to giving me the *basic* recipe for it. They wouldn't tell me the exact recipe but I experimented and this is what I came up with as a facsimile. The only criticism I have to this version is that the sauce could be creamier. When I figure out a good way to do that, I'll post it as a comment. Chicken Panang - Panang Gai, serves 2 2 T sugar 4 kaffir lime leaves, thinly-sliced 2 T fish sauce (nam pla) 1 1/2 - 3 T Thai red curry paste 1 cup coconut milk 1 lb chicken, sliced Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the chicken and stir to coat the chicken with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the chicken is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your chicken is still tough and let the liquid reduce. Sprinkle the sliced kaffir lime leaves on top. Serve hot.

Chicken Panang


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(posted March 15, 2005)

Within the past couple of weeks, a favorite Thai restaurant of ours closed and the couple that owned it moved to Houston agreed to giving me the *basic* recipe for it. They wouldn't tell me the exact recipe but I experimented and this is what I came up with as a facsimile. The only criticism I have to this version is that the
sauce could be creamier. When I figure out a good way to do that, I'll post it as a comment.

Chicken Panang - Panang Gai, serves 2

2 T
sugar
4
kaffir lime leaves, thinly-sliced
2 T
fish sauce (nam pla)
1 1/2 - 3 T Thai red
curry paste
1 cup
coconut milk
1 lb
chicken, sliced

Pour 1/2 of the
coconut milk in a pan over medium heat. Add
curry paste and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the chicken and stir to coat the chicken with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the chicken is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your chicken is still tough and let the liquid reduce.

Sprinkle the sliced
kaffir
lime leaves on top. Serve hot.



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