Best Chicken Panang Panang Gai Recipes

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CHICKEN PANANG (PANANG GAI)



Chicken Panang (Panang Gai) image

Easy and quick Thai recipe, an impressive dish to serve at a dinner party.

Provided by thaiorchid

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Fry the curry paste in the oil over a medium heat for about 20-30 seconds
  • Add the chicken to the wok, and stir fry until tender
  • Add the coconut milk and bring to the boil
  • Add the remaining ingredients and cook for a further 2-3 minutes, stirring gently.
  • Garnish with sliced fresh red chillies and serve with Thai fragrant rice

CHICKEN PANANG - PANANG GAI



Chicken Panang - Panang Gai image

I really like Thai food. There are no Thai restraints near home so I cook some myself.

Provided by J. White Harris @JWhiteH

Categories     Chicken

Number Of Ingredients 6

2 tablespoon(s) sugar
4 - kaffir lime leaves, thinly-sliced
2 tablespoon(s) fish sauce (nam pla)
2 to 3 tablespoon(s) red curry paste
1 cup(s) coconut milk
1 pound(s) chicken, sliced

Steps:

  • Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking.
  • Lower the heat to simmer if necessary. Simmer until red oil appears.
  • Add the beef and stir to coat the beef with the curry paste.
  • Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat.
  • Add water if your beef is still tough and let the liquid reduce.
  • Sprinkle the sliced kaffir lime leaves on top. Serve hot.

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