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Thai Curry Panang Style

Name: Thai Curry Panang Style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 servings
Ingredients: 80g-100g Jasmine rice pP; 3-5 tsp Panang Curry Paste; 500ml Coconut milk; 400ml Chicken broth; 1 tsp Coconut oil; 10 fresh kaffir lime leaves (frozen); 2 stalks of lemongrass; 2 red bell peppers; 250g Snow peas; 1 Onion; 500g Chicken breast; A few Thai basil leaves; 2 tsp Coconut blossom sugar; 1 tbsp Peanut butter; 1 tsp Rice vinegar; Add chili to taste; 50g-100g Cashew Nuts

Today we have a delicious recipe from @fitaliancook for you: Thai Curry Panang Style. Panang curry is a creamy, medium-hot Thai curry recipe with coconut milk and a dry curry paste. Simply delicious and super quick to make.

The Adamant® Comfort Pan is ideal for preparing this dish and is suitable for all hob types. You can flip pancakes in no time. Swing metal spatulas with confidence. You can sear at high heat or cook gently, let sauces bubble until all the ingredients have come together into a harmonious whole. And finally, proudly put the result on the table. Our Adamant® Collection does all that effortlessly. After eating, cleaning is just as easy. Made in Germany for the highest standards.

Enjoy trying it out.

40 min

Total Time

25 min

Cooking Time

15 min

Preperation Time

Ingredients

3-4 servings

80g-100g	Jasmine rice pP
3-5 tsp	Panang Curry Paste
500ml	Coconut milk
400ml	Chicken broth
1 tsp	Coconut oil
10	fresh kaffir lime leaves (frozen)
	2 stalks of lemongrass
2	red bell peppers
250g	Snow peas
1	Onion
500g	Chicken breast
	A few Thai basil leaves
2 tsp	Coconut blossom sugar
1 tbsp	Peanut butter
1 tsp	Rice vinegar
	Add chili to taste
50g-100g	Cashew Nuts

Instructions

Step 1 of 7:

Cook jasmine rice in the rice cooker. Roast the cashew nuts in the oven for 15 minutes at 180°C fan (without preheating).

Step 2 of 7:

Heat coconut oil in the Frying Pan and briefly fry the Panang curry paste together with onions and garlic.

Step 3 of 7:

Pour in the coconut milk & chicken stock and keep bringing it back to the boil.

Step 4 of 7:

Add the kaffir lime leaves and lemongrass and let them simmer.

Step 5 of 7:

Add the peppers and sugar snap peas and continue to simmer.

Step 6 of 7:

Slice 500g chicken breast into thin strips and add to the Frying Pan, then let it simmer for approx. 5-10 minutes.

Step 7 of 7:

Add Thai basil and peanut butter and season to taste with coconut blossom sugar and rice vinegar. Serve with the rice. (Remove the lemongrass and kaffir lime leaves before Serve.)