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by CookWhatHK0 saved
Panang Chicken simmers chicken in coconut milk and red curry paste, finished with fish sauce, palm sugar, and kaffir lime leaves.
Start by simmering the coconut milk along with the red curry paste. Continue to cook until you observe the oil beginning to separate slightly from the mixture.
將椰奶與紅咖喱醬一齊以小火煮至油份略為分離。
Add the chicken and stir-fry it. Pour in the water, cover the pan, and let it cook for a bit to allow the flavors to absorb well. At this point, stir in the Thai chili paste (nam prik pao).
加入雞肉炒勻。倒入水，蓋上鑊蓋，燜煮片刻讓味道滲入。加入泰式辣椒醬（南披帕）。
Season the dish with fish sauce and palm sugar according to your preference. Let it continue to simmer for a few more minutes.
用魚露同棕櫚糖調味。再煮多幾分鐘。
Garnish your Panang Chicken with the sliced kaffir lime leaves and red chili peppers. Serve it hot, ideally with steamed rice or rice noodles.
用切片青檸葉同紅辣椒裝飾，趁熱配白飯或河粉上桌。
