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Silky Panang Chicken: The Secret to Your Thai Fakeaway

Name: Silky Panang Chicken: The Secret to Your Thai Fakeaway
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 400 ml Full-fat coconut milk; 200 ml Water or chicken broth; 2 tablespoons Panang curry paste (good quality); 500 g Chicken Breast; 100 g Dutch green beans; 1/2 unit Red bell pepper; 1/2 unit Small red onion; 1 tablespoon Vegetable or coconut oil; 1 tablespoon Palm sugar (or brown sugar); 1 tablespoon Fish sauce (nam pla); 5-6 units Kaffir lime leaves (fresh or frozen); 1/4 cup Roughly chopped roasted peanuts; a gosto Fresh cilantro leaves; 2 cups Cooked jasmine rice

Discover the authentic Panang Curry, creamy and aromatic, for cozy nights without leaving home. A luxurious and simple Thai experience to recreate.

Por

Equipe Receita Solta

Silky Panang Chicken: The Secret to Your Thai Fakeaway

Prep Time25 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Calories510 kcal

Resumo para quem tem pressa

"This classic Thai curry combines tender chicken breast strips cooked in a rich emulsion of Panang paste, thick coconut milk, and citrusy kaffir lime leaves. Finished with toasted peanuts and crispy vegetables, it brings impeccable aromatic balance."

This chicken Panang Curry is the answer to a sophisticated dinner at home. Perfect for those looking for exotic flavors with the practicality of a homemade dish, surpassing any delivery.

O Que Você Precisa Saber

- Frying the Panang paste in oil at the beginning releases the essential oils of the spices and intensifies the color of the dish. - Gentle cooking with full-fat coconut milk without violent boiling prevents the emulsion from curdling and losing creaminess. - The torn kaffir lime leaves and nam pla fish sauce provide the authentic aromatic and salty signature.

Ingredients

400 ml Full-fat coconut milk
200 ml Water or chicken broth
2 tablespoons Panang curry paste (good quality)
500 g Chicken Breast
100 g Dutch green beans
1/2 unit Red bell pepper
1/2 unit Small red onion
1 tablespoon Vegetable or coconut oil
1 tablespoon Palm sugar (or brown sugar)
1 tablespoon Fish sauce (nam pla)
5-6 units Kaffir lime leaves (fresh or frozen)
1/4 cup Roughly chopped roasted peanuts
a gosto Fresh cilantro leaves
2 cups Cooked jasmine rice

Instructions

Heat the oil, sauté the Panang curry paste for 2-3 minutes over medium heat, stirring always to bloom the flavors and ensure a deep curry.

Add the chicken cubes and sauté for 5-7 minutes until lightly browned on the outside. It is not necessary to cook the chicken completely at this initial stage.

Pour in coconut milk and water (or broth). Add palm sugar, fish sauce, and kaffir lime leaves. Cook over low heat for 15-20 minutes, so the flavors meld and the sauce thickens.

Add green beans, bell pepper, and onion. Cook for another 5-7 minutes, until the vegetables are tender but still crisp, maintaining the vibrant texture and color.

Taste and adjust the seasonings (salt, sweetness, acidity). Serve immediately with toasted peanuts and fresh cilantro over freshly cooked jasmine rice.

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Chef Tips

- Tear the kaffir lime leaves with your hands and remove the thick central vein to extract the aroma without residual bitterness. - Keep the green beans and bell pepper on the heat for only 5 to 7 minutes so they preserve an al dente crunchy texture. - Add the chopped peanuts only at the time of serving on the plates so they don't soften inside the hot broth.

Variations

- Substitute the chicken with cleaned medium shrimp, adding them only in the last 4 minutes of cooking the broth. - Add cubes of Thai eggplant or medium-cubed zucchini along with the colorful vegetables. - Incorporate fresh red peppers cut into thin strips to increase the heat and intensity of the curry.

Substitutions

- O açúcar de palma tradicional pode ser substituído por açúcar mascavo claro ou açúcar demerara. - A vagem holandesa pode ser substituída por ervilha-torta fatiada ou feijão-verde fresco em pedaços médios. - Na falta de folhas de lima kaffir frescas, utilize tiras finas da casca verde de limão taiti fresco.

How to Store

Store in a closed container in the refrigerator for up to 3 days. Reheat in a pan over low heat stirring slowly; add a tablespoon of water or coconut milk if the sauce thickens too much.

Can You Freeze It?

It can be frozen in an airtight container for up to 2 months. Defrost under refrigeration and reheat over low heat, stirring continuously to emulsify the coconut fat.

What to Serve With

Serve obligatorily over freshly steamed aromatic jasmine rice, accompanied by slices of fresh cold cucumber and fresh wild cilantro leaves.

Frequently Asked Questions

What is the difference between Panang paste and common red curry paste?

Panang paste is richer, slightly sweeter, and contains toasted spices like cumin, coriander, and often peanuts, resulting in a thicker sauce.

Can I use store-bought light coconut milk?

It is not recommended, as light coconut milk contains a lot of water and low lipid content, which prevents the formation of the traditional velvety consistency.