Chicken Phanaeng Curry Recipe
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Ingredients:
2 cups/ 16 fl oz/ 500
ml
3 tbsp/ 45 ml
1 lb/ 450 g
8 oz/ 250 g
3 tbsp/ 45 g
2 tsp/ 10 g
1 tbsp
1/2 cup/ 4 fl oz/ 125 ml
2 tbsp
2 tbsp
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coconut milk
Thai red curry paste
chicken breast fillets, sliced
snake (yard-long) or green beans
unsalted peanuts, roasted and finely chopped
brown or palm sugar
Thai fish sauce (nam pla)
coconut cream
fresh basil leaves
fresh coriander leaves
sliced fresh red chili pepper
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Method:
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Place coconut milk
in a saucepan and bring to the boil over a high
heat, then boil until oil separates from coconut
milk and it reduces and thickens slightly. Stir
in curry paste and boil for 2 minutes or until
fragrant.
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Add chicken,
beans, peanuts, sugar and fish sauce and simmer
for 5-7 minutes or until chicken is tender. Stir
in coconut cream, basil and coriander. Serve
garnished with slices of chili pepper.
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(serves 4) |
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