Panang Curry Chicken with Jasmine Rice
Panang Curry Chicken with Jasmine Rice. Taste of Thailand – in few minutes!
One of the more popular curries to originate from Thailand is Panang Curry Chicken. The reason for the popularity of this dish resides in the fact is is a milder curry; you don’t have to be able to handle the hottest to enjoy Panang Curry! But what this curry lacks in spiciness, it more than makes up for in flavor.
While the tradition recipe from Penang Island primarily used beef as the protein of choice, many recipes today substitute chicken instead, while tofu is still a valid option for vegetarians. After the meat of choice is selected, seasoned, and marinated, it is either fried or grilled and then placed into the Penang paste sauce. This sauce normally contains a combination of coconut milk, phanaeng curry paste, palm sugar, fish sauce, and kaffir lime leaves, which are ground and mixed into a thick paste.
Other common ingredients placed into the paste to give it a traditional taste and feel include chili peppers, cumin seeds, garlic, and shrimp paste, along with Thai traditions such as peanuts and shallots. This paste is then fried using coconut cream, in order to fully bring out the different textures and flavors at play in the curry, as well as bring a delicious, enticing aroma to the air. This sauce is then served over the meat of choice for the customer to enjoy! Experience the power and flavor of the Indonesian tradition today with a flavorful, filling bowl of Penang Curry Chicken today!
Cooked jasmine rice 50% (water, of which jasmine rice 46%, sunflower oil), cooked chicken meat 26%, coconut milk 14%, water, sugar, red chilli, salt, anchovy extract (from fish), palm sugar, garlic, lemongrass, shallot, corn starch, dextrose, galangal, kaffir lime leaf, cumin, kaffir lime peel, coriander seed, coriander root, acidity regulator (E260).
|Næringsindhold pr. 100g:|
|Energi||624 kJ / 149 kcal|
|– Heraf mættet fedt||4,1g|
|– Heraf sukkerarter||1,0g|