Panang

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**Phanaeng curry**, **panang curry**, or **penang curry** ( [|Thai] : พะแนง, [|rtgs] : //phanaeng//, pronounced   [|[pʰā.nɛ̄ːŋ]]  ), is a type of Red [|Thai curry] that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book //Tamra Kap Khao// (ตำรากับเข้า), published in 1890 AD (2441 BE, 109 RE) [|[1]] The curry paste is made with dried [|chili peppers], [|galangal] , [|lemongrass] , [|kaffir lime] zest, [|coriander root] , [|coriander seeds] , [|cumin] seeds, [|garlic] , [|shallot] , [|shrimp paste] , [|salt] and [|peanuts]. [|[2]] The dish is usually made with meat cut into thin strips, [|kaffir lime] leaves, [|coconut milk], //phanaeng// curry paste, palm sugar and [|fish sauce]. It typically contains thick coconut milk and has very little other liquids added. A popular //phanaeng// curry dish is //beef phanaeng//. For [|vegetarians] and [|vegans], there are vegetarian/vegan alternatives for shrimp paste called //kapi chae// in Thai, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. [|Tofu] can be used in place of beef. In Thailand, this curry is usually eaten with [|rice].

Ingredients:
1 skinless & boneless chicken breast, cut into small cubes

1 tablespoon oil

2 tablespoons Panang curry paste

1/2 cup coconut milk

1/4 cup water

1 teaspoon sugar

1 tablespoon fish sauce

1/2 cup frozen green peas

4-6 kaffir lime leaves (slightly bruised)

Method:
Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

Read more at http://rasamalaysia.com/thai-recipe-chicken-panang-curry/#FH6vGOjTqjdYAADz.99 
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