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Panang Chicken พะแนงไก่
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Source: Best of Thai Cuisine, Sangdad
| 300 grams | chicken, (or pork or beef), cut into long thin pieces |
| 250 grams | grated coconut |
| 2 | kaffir lime leaves |
| 1 tablespoon | fish sauce |
| 2 | stems sweet basil |
| 1 tablespoon | sugar |
| 1 tablespoon | cooking oil |
| Curry paste: | |
| 5 small | red chili peppers |
| 1 teaspoon | lemongrass |
| 1 teaspoon | salt |
| 1 teaspoon | galangal |
| 5 | shallots |
| 10 | garlic cloves |
| 1/2 teaspoon | kaffir lime rind |
Cook meat seperately until done.
Add 1/ 2 cup water to coconut meat and squeeze out 1 cup coconut milk.
Heat oil in pan and fry curry paste until fragrant. Add just enough coconut milk to keep moist and cook over low heat until oil disappears on surface.
Add meat, kaffir lime leaf, sugar, fish sauce. Add remaining coconut milk and simmer over low heat until meat is tender and the curry thickens.
Add sweet basil leaves and remove from heat. Serve garnished with basil.
Notes: if beef is used, simmer in coconut milk until tender before adding to the dish.
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