Like most reviewers, I had to tweak the recipe because I did not have all the ingredients on hand. Also, applied notes from multiple reviewers. To start HALVED the recipe and used 2 whole chicken legs with skin. In a wok, browned the salted chicken for a couple minutes with 2 tsp /vegetable oil. Removed from wok, sautéed 2 1/2 tbsp panang curry (used Mae Ploy brand) with 1 minced garlic. Added 1 can of coconut milk, 1 tbsp palm sugar, 1 tbsp fish sauce, 3 dried thai chiles (instead of fresh chili, we also like it spicy), zest of lime (1/2) and 1 bay leave. Increased heat, once sauce started boiling added chicken and vegetables (1 sliced red pepper, 1 sliced yellow onion and 1 sliced carrot). Sauteed a couple minutes, then added chicken broth (enough to cover the chicken) and reduced heat to medium (gentle bubble). Personally, prefer to cook uncovered for a good 30 - 40 minutes, at a gentle bubble to rid the taste of coconut milk and fish sauce. Constantly, stirred chicken and scooped sauce and poured over chicken, to ensure it cooked through. Sauce thickened, became this beautiful, silky and spicy sauce. Squeezed the juice of lime (zest, juice substituted for kaffir leaves) and mixed in at the end, prior to serving. Unfortunately, we didn't have thai basil on hand, so it was omitted altogether. The dish was wonderful with a nice spice kick. Served with plain basmati rice.
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Like most reviewers, I had to tweak the recipe because I did not have all the ingredients on...