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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Panang Gai - A Thai favorite of ours Ingredients:
2 tablespoons canola oil |
1 lb sliced chicken breast |
1/2 lb shrimp |
0.25 (4 ounce) can red curry paste |
1 (14 ounce) can coconut milk |
kaffir lime leaf (sliced) |
thai basil, chopped |
1 pinch ground cumin |
1 pinch ground coriander |
1 -2 tablespoon fish sauce |
1 -2 tablespoon crunchy peanut butter |
1 -2 tablespoon sugar |
1 -2 bruised thai chili pepper |
1 cup frozen peas |
1 cup sliced green pepper |
Directions:
1. Place Oil in bottom of Wok.
2. Add: Sliced chicken breast meat (1 pkg), 1/4 can Red curry paste (1 - 2 Tablespoons), 1/3 can coconut milk, Kaffir lime leaves (sliced), Pinch of ground cumin, Pinch Ground Corriander.
3. 1 - 2 Tbls Fish Sauce (start with one and add more later after everything is combined).
4. Cook together until chicken is half done add shrimp (if using).
5. Add 1/3 - 2/3 can cocnut milk.
6. 1 big spoon crunchy Peanut Butter.
7. 1 - 2 Tbls sugar.
8. Thai basil chopped.
9. Hot Chili to taste (I put one bruised chili pepper, sliced, with the initial ingredients).
10. Handful frozen Peas.
11. Sliced Green Pepper.
12. Cook till thickened serve over steamed Jasmine Rice.
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