Panaeng Curry Recipe

step 1

• STEP 1.Let the dry red chilies soak in water for 30mins-1hr. Then take them out and chop them into small pieces. (keep the chili water as it will help to smoothen the paste)

step 2

• STEP 2.Then peel off the galangal and finely chop them. Also, chop some garlic cloves(4-5), and some red asian shallots as well.

step 3

• STEP 3.Bruise the lemongrass, just cut the end off(as it is very hard), peel off the outer layer and now finely slice them.

step 4

• STEP 4.With the kaffir leaves, take off the stem and then pull the stem out of the leaf as well. roll those up and then finely slice them.

step 5

• STEP 5.With kaffir lime we need the lime peel itself, get the peel as much as possible without taking the white layer underneath, and finely chop them.

step 6

• STEP 6.Now add all these ingredients in the blender and add 1tbsp shrimp paste, 1tsp coriander powder, 1tsp cumin powder, and lastly add few peanuts

step 7

• STEP 7.Now give it a good blend. Now add the chili water a little at a moment and blend them until you get a smooth paste.

step 8

• STEP 8.Wash and cut the chicken thighs and breast

step 9

• STEP 9.Now take a pan, add 2tbsp cooking oil and add half of the curry paste. Let the curry paste sizzle and cookout a little bit in the oil.

step 10

• STEP 10.Now add in the chicken pieces. and mix them well with the mixture.

step 11

• STEP 11.Add 1 cup coconut milk, mix the ingredients well. Pop on a lid, turn the flame low and let it simmer for half an hour.

step 12

• STEP 12.Our panang chicken curry is ready but for the seasoning, we are going to add around 1tbsp palm sugar, fish sauce to taste.

step 13

• STEP 13.Mix them well and now serve it. Your thick and luscious panang chicken curry is ready.