Monday, July 02, 2007

Panang Gai (Dry Chicken Curry)

This recipe is one of the first ever dishes, let alone curries, that I attempted. If you’re feeling a bit guilty about the relative lack of vegetables in this recipe, it does go well with finely chopped carrots, or broccoli….and plenty of rice to mop up the evil coconut-milk-based sauce. Unkind to the waist, but easy on the palate.

Serves 4

750 g skinless chicken, cut into bite-size pieces
2 tbsp plain flour
100 ml peanut oil
1 tbsp red curry paste
1 cup coconut milk
1 tbsp sugar
2 tbsp fish sauce
60 g unsalted cashews, chopped

Toss chicken pieces in flour.
Heat the peanut oil in a wok (or a fairly deep frypan) and stir-fry the chicken pieces until quite brown and nearly cooked.
Remove to a platter or bowl and set aside.
Pour off nearly all the oil and re-heat the pan, if necessary.
Add curry paste and stir-fry, breaking it up, for 2 minutes.
Add coconut milk, sugar, fish sauce and cashews, and stir well for 5 minutes.
Return chicken pieces to the pan and toss in the sauce until very hot.
Serve immediately.


  1. Oh yummmm!!! That curry looks like the perfect dish for this chilly windy weather!

  2. yum yossarian, broccoli would go fabulously well with the chicken. i love those coconut cream based curries, just the thing for dinner on a chilly winters night.


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