Tuesday, June 28, 2011

Penang Curry with Chicken (Gaeng Penang Gai)

Thai Translation – Gaeng= Curry, Penang = Penang, Gai = Chicken

This creamy chicken curry will be a favourite in no time. Its very easy to make and tastes amazing when you make your own curry paste too! Adding extra vegetables like pumpkin, eggplant or potato will not only stretch the dish further, but will make it that little bit more nutritious too.

Cooking Time – 15 minutes
Preparation Time – 5 minutes

Serves 4

200g chicken
250ml coconut milk
1 kaffir lime leaf
2 small red chilli's
2 tsp fish sauce

  1. Prepare the chicken – slice thinly and remove any fat or gristle.
  2. In a wok or non-stick fry pan, boil 2 Tbsp coconut milk over low heat until oil begins to appear on the surface.
  3. Turn heat to medium and add curry paste and cook until fragrant – 1-2 minutes.
  4. Add chicken to wok and cook until it turns white.
  5. Add rest of coconut milk and bring to the boil. Reduce heat and simmer until it begins to thicken.
  6. Add fish sauce and turn heat off.
  7. Serve with rice and topped with a garnish of finely shredded kaffir lime leaf and chillis.

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