Thai Recipes
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| Ingredients |
| 1 |
Chicken fillets , cut into 2-inch pieces |
500 grams |
| 2 |
Coconut milk |
400 ml |
| 3 |
Panang curry paste |
2 teaspoons |
| 4 |
Fish sauce |
2 tablespoons |
| 5 |
Sugar |
2 tablespoons |
| 6 |
Lemon juice |
1 teaspoon |
| 7 |
Fresh coriander leaves , chopped |
2 tablespoons |
| Method |
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Heat half of the coconut milk with curry paste, add the chicken and cook
until it becomes white in color. Now add rest of the milk, fish sauce, sugar
and lemon juice, bring to a boil and simmer for 10 minutes. Garnish it with
chopped coriander leaves and serve.
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| Introduction
of the dish |
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The panang curry paste is similar to the red curry paste. It
adds distinct flavor to this dish.
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