Paneng Kai (Mild Thai Chicken Curry)

Paneng Kai (Mild Thai Chicken Curry)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 388.4
  • Total Fat: 25.6 g
  • Cholesterol: 58.0 mg
  • Sodium: 1,491.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 27.5 g

View full nutritional breakdown of Paneng Kai (Mild Thai Chicken Curry) calories by ingredient


Introduction

Paneng curry is a spicy, sweet red curry made with thick coconut milk. It is one of the more popular Thai dishes due to it's sweet, mild taste. Although it's normally made with chicken, it can also be made with lamb, shrimp, beef or pork. It usually has a thick soup-like consistency. The dish is served with a separate bowl of white (jasmin or pandan) rice.

Note:
This recipe uses ready to use thai red chili (curry) paste. If you want the real full flavour, make your own paste. You can find a recipe here: http://www.bigoven.com/recipe/3679/penaeng
-kai-penang-curry-with-chicken Paneng curry is a spicy, sweet red curry made with thick coconut milk. It is one of the more popular Thai dishes due to it's sweet, mild taste. Although it's normally made with chicken, it can also be made with lamb, shrimp, beef or pork. It usually has a thick soup-like consistency. The dish is served with a separate bowl of white (jasmin or pandan) rice.

Note:
This recipe uses ready to use thai red chili (curry) paste. If you want the real full flavour, make your own paste. You can find a recipe here: http://www.bigoven.com/recipe/3679/penaeng
-kai-penang-curry-with-chicken
Number of Servings: 3

Ingredients

    This recipe is a spicier variety of paneng curry. If you want a milder version, use less chili peppers!

    300 grams of chicken
    1 1/2 cups of thick coconut milk
    2 tabelspoons of thai chili paste
    3 Kaffir lime leaves sliced
    6 Thai basil leaves
    4 fresh Thai chili peppers sliced
    1 tabelspoon of Thai fish sauce
    1 tablespoon of mushroom soya sauce
    1 tablespoon of sugar
    1/2 teaspoon of salt
    1/2 tablespoon of chicken oxo (or replace with ground stock cubes)

Directions


1: Stir 3 tablespoons of the coconut milk & chili paste in a hot sauce pan. (Don't let the coconut milk boil!)

2: Add the chicken and continue to stir for about 5-7 minutes.

3: Add the sugar, and remaining dry ingredients, continue to stir. (Be careful with the oxo. Try adding half and adding the rest at the end of preparation to make the dish suit your taste.)

4: Add the mushroom soya sauce, fish sauce, chili peppers.

5: Add the remaining coconut milk and stir.

6: Add Kaffir lime leaves and Thai basil leaves.

7: Once cooked, serve with a side plate of Jasmine rice.

(thanks to Travelingasia's hubpage: http://hubpages.com/hub/panang-curry)

Serving Size: serves 2 big or 3 smaller portions

Number of Servings: 3

Recipe submitted by SparkPeople user LAYONEE.