Penang Chicken Curry (Penang Gai) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Penang is a dry curry, probably originally imported from Malaysia. It can be prepared with any meat. Ingredients:
1 cup chicken, cut into bite sized pieces |
1/2 cup coconut milk |
1 tablespoon chopped garlic |
2 -3 tablespoons panang curry paste |
2 tablespoons fish sauce |
sugar |
3 kaffir lime leaves, shredded |
10 -15 basil leaves, finely shredded |
Directions:
1. Place a wok over medium high heat, and warm the coconut milk, but don't let it boil.
2. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
3. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.
4. Add the lime leaves and basil leaves and stir fry briefly before serving.
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