I love panang curry dishes- chicken, salmon, tofu.... bring them on. I'm actually embarrassed writing this review, because when we made this we didn't have more than half of the ingredients. Since we were in the mood for it, we decided to try making it with what we did have. We cooked the panang paste over medium heat until fragrant, about 1 minute (I didn't add any oil, because I couldn't find a site to tell me how much oil to put in the frying pan. We then added the coconut milk, stirred until incorporated while bringing to a boil. Next, added chicken. Cooked for 5 minutes (that's when it finished cooking). Removed chicken and set aside. Stirred in 2T of brown sugar (instead of palm sugar), and 1T Worsheshire and 1 T soy sauce (we thought we had fish sauce). We simmered that for 20 minutes, to allow the sauce to slightly thicken. Returned chicken to the pan, to warm and cover in sauce. Plated with rice. This was absolutely delicious, we'll definitely be making this again when we have ALL of the ingredients on hand.
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I love panang curry dishes- chicken, salmon, tofu.... bring them on. I'm actually...