Friday, February 7, 2014

Panang Curry with Peanut Butter

Ingredient
1 lb boneless chicken thigh/ breast cut into thin slices
2 tbs Panang curry paste(Mae ploy brand)
1 1/2tbs Palm sugar/Brown sugar
2tbs Fish sauce
1tbs Peanut butter1/2 Medium Onion cut into thin slice
1 Red bell pepper cut into thin slice
1 can Coconut milk 
1/2 cup Water
1/2 of Small Lime
Handful of Roasted Peanuts

Preparation 
Do not shake the Coconut milk can, open the can and keep 2-3 tbs of thick part of coconut milk in a bowl which we will use to garnish.(Believe me this make a huge difference in taste so keep it aside in a bowl.)  Heat up a pan add 3tbs of the thick part of coconut milk and panang curry paste. In medium heat mix it until the mixture starts to leave oil or when you run the spatula trough the coconut milk it will take some time to get to gather. Again add 3tbs of coconut milk and stir for another 3-4 minutes.
Add chicken and rest of the coconut milk of can if needed add some water to the mixture.Here you have to be careful because the coconut milk can get curdled .Then add  brown sugar , peanut butter and fish sauce, give a good mix.
Bring the chicken into boil and half done.Add bell pepper and juice of the lime and also put that lime into the curry(This gives an excellent taste and don't worry you can just through the lime out when the curry is done.) and simmer it for few more minutes.
When the curry is done switch off the flame and add rest of the coconut milk you kept aside in a bowl. Finish it with roasted peanuts and serve hot with brown or white rice.