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.

2 comments:

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

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  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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