Opskrifts detaljer
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| Navn |
Penang curry |
| Beskrivelse |
Panang Curry (sometimes written Penang Curry) is a dry curry which is fried in coconut milk, and not boiled. Panang uses the thicker part of the milk, or the cream only. It’s typically made with beef, although you can make it with pork or chicken as well. It is usually just meat, and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil. |
| Nøgleord |
Thai ret |
| Tilføjet af |
Thaihans |
| Kategorinavn |
Fjerkræ |
| Opskriften er læst: |
21921 gange |
|
Opskrifts ingredienser
| Antal |
Ingrediens |
| 2 tablespoons |
red curry paste |
| 2 tablespoons |
roasted peanuts, chopped |
| 1 2/3 cups |
Ayam coconut cream (unshaken) |
| 2 tablespoons |
grated palm or brown sugar |
| 2 tablespoons |
fish sauce |
| 1 cup |
chicken stock |
| 1 tablespoon |
vegetable oil |
| 500g |
chicken , trimmed |
| 4 |
kaffir lime leaves, spine removed, shredded |
| 1/2 cup |
Thai basil leaves |
| 500 g |
basmati rice, to serve |
| 2 |
small red chillies, thinly sliced, to serve |
Opskrifts procedure
| Trin nr. |
Gøre hvad |
| 1 |
Combine curry paste and peanuts in a bowl. Heat wok over medium heat until hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens. |
| 2 |
Meanwhile, heat a chargrill or frying pan over medium-high heat. Brush both sides of chicken with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and allow to rest for 5 minutes. Slice into thin strips. |
| 3 |
Add beef, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve. |
| 4 |
Drik en kold chang til maden |
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