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Chicken Panang Recipe

Ingredients:

  • 4 Tablespoons Vegetable Oil
  • 1lb Chopped Chicken Breast
  • 1 Tin Coconut Milk
  • 8oz Chicken Stock
  • 4 Tablespoons Ground Peanuts
  • 1 Tablespoon Mango Chutney or Demerera Sugar
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Red Curry Paste
  • 10 Large Basil Leaves coarsely chopped
  • 10 Birds Eye Chillies de-stalked

Cooking method for Chicken Panang

Serves 2

Heat the oil in a frying pan to medium heat. Add the curry paste and stir fry for 1 minute. Add the chicken and brown on all sides.Now mix in the coconut milk, stock, peanuts, fish sauce and whole chillies. Bring to a simmer and add the sugar. Cover and leave for approx 15 mins, stirring occasionally and add water if becoming dry. Stir in the basil leaves and leave for a further 2 minutes or until the chicken is cooked through.

For a quicker and easier alternative why not try our

Curry Kit..

Quick and easy to make in around 20 minutes for authentic Indian restaurant tasting .



Instant Curry Mixes

We also have a small range of Instant Curry mixes to which you just add water for a delicious and easy mid-week curry which is extremely tasty. You can now have a quick curry with no fuss, mess or bother very quickly. Better than any other Instant curry or pour over sauce you have tried or we will give you your money back.
Click here for more info...

I developed these mixes to make it possible to cook a great curry when there wasn't time to prepare from scratch and I was amazed at how good the results actually were, they exceeded even my expectations.
Gavin.


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© Gavin McArdell 1997-2009. All rights reserved.

 
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