Name: Panang Chicken
Yield: 2 servings
Cuisine: Thai
Ingredients: mga 500 gramo ng manok (mga 1.1 lbs); 1 tasa ng gata (250 gramo, 1 kahon); 2 kutsarang red curry paste; 1 kutsarang Thai chili paste (nam prik pao); 2 kutsarang fish sauce; 1-2 kutsarang palm sugar; 1 tasa ng tubig; Dahon ng kaffir lime at pulang sili, hiniwa, para sa palamuti

Panang Chicken

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Panang Chicken na manok na nilaga sa gata at red curry paste, tinimplahan ng fish sauce, palm sugar, at dahon ng kaffir lime.

Panang Chicken

Mga Sangkap

Ingredients

mga 500 gramo ng manok (mga 1.1 lbs)

About 1.1 pounds (500 grams) of chicken

1 tasa ng gata (250 gramo, 1 kahon)

1 cup coconut milk (about 250 grams, or one standard box)

2 kutsarang red curry paste

2 tablespoons red curry paste

1 kutsarang Thai chili paste (nam prik pao)

1 tablespoon Thai chili paste (nam prik pao)

2 kutsarang fish sauce

2 tablespoons fish sauce

1-2 kutsarang palm sugar

1 to 2 tablespoons palm sugar

1 tasa ng tubig

1 cup water

Dahon ng kaffir lime at pulang sili, hiniwa, para sa palamuti

For garnish: Sliced kaffir lime leaves and red chili peppers

Mga Hakbang

Instructions

Pakuluan ang gata kasama ang red curry paste hanggang magsimulang maghiwalay ang mantika.

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.

Idagdag ang manok at igisa. Ibuhos ang tubig, takpan, at lutuin ng ilang sandali para masipsip ang lasa. Idagdag ang Thai chili paste.

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).

Timplahan ng fish sauce at palm sugar. Hayaang kumulo pa ng ilang minuto.

Season the dish with fish sauce and palm sugar according to your preference. Let it continue to simmer for a few more minutes.

Palamutian ng hiwa ng dahon ng kaffir lime at pulang sili. Ihain mainit kasama ang steamed rice o rice noodles.

Garnish your Panang Chicken with the sliced kaffir lime leaves and red chili peppers. Serve it hot, ideally with steamed rice or rice noodles.