THAI CURRY KAI PANAENG
Jul 03, 2023
Chicken curry in coconut milk
When coconut milk and curry dare a spicy dance.
An irresistible combination
This delicious curry recipe is a traditional Thai dish and very popular with many Thais. It's a chicken curry and my absolute favorite when it comes to coconut milk dishes. Here, I'll show you how to conjure up this phenomenal and authentic Thai Curry Kai Panaeng on your own kitchen table in just 30 minutes.
This recipe will revolutionize your after-work routine! The original recipe comes from my home country and consists of just a few, very simple ingredients. It's therefore suitable even for beginners. The chicken pieces become particularly juicy in a spicy sauce made from coconut milk, fish sauce, and red curry paste . Thais like to sprinkle their curry with crushed peanuts and serve it with rice. The curry is also easy to prepare and reheat the next day. It will keep in the refrigerator for several days, making it perfect to take to the office.
So grab your cutting board and let's conjure up some holiday feeling on your plates!
Ingredients for 4 people:
200 g chicken breast
250 ml coconut milk
1 tbsp red curry paste
1 tbsp fish sauce
½ tbsp sea salt
1 tbsp palm sugar
4 kaffir lime leaves
Preparation:
- First, you need to wash the chicken thoroughly and cut it into strips. Then place the meat in a bowl.
- Heat half of the coconut milk in a pan over low heat, stirring constantly, until it begins to boil.
- Now add the red curry paste to the coconut milk and stir until it dissolves. Once a slightly oily, orange-colored layer appears, add the chicken strips.
- Now cook the meat in the coconut milk until it is cooked.
- Now add the fish sauce, salt and sugar and bring to a boil over low heat, stirring constantly.
- Now add the remaining coconut milk and let it boil over medium heat until it has finally evaporated.
- Tear the kaffir lime leaves into small pieces and add them to the meat. Your Thai Curry Kai Panaeng is ready to serve.
Yak-Thai wishes you bon appetit.
