Here's how Thai Panang Chicken Curry can help you in weight loss
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Before you jump to Thai Panang Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Fantastic Product And Can Also Be Advantageous For Your Health.
In this day and age of individuals are trying to live a healthier life and you will discover that the use of coconut oil will assist you to accomplish this. You’re additionally going to discover that there isn’t just one specific benefit that is associated with coconut oil but the benefits can be vast. You need to also be aware that coconut oil is not just something you are able to use inside your body to be healthy but also something you can use externally. In the following paragraphs we are going to be looking at some of the benefits that are connected with the use of coconut oil when compared to other oils.
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We hope you got benefit from reading it, now let’s go back to thai panang chicken curry recipe. You can have thai panang chicken curry using 26 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Thai Panang Chicken Curry:
- Provide Thai Panang Curry Paste -
- Provide 1 small onion, chopped
- Take 5-6 garlic cloves
- Get 1 " galangal / ginger, sliced
- Provide 8-10 dry red chilies, soaked in water for 10-15 minutes
- Take 1/4 cup coriander roots, chopped
- Get 1/2 tsp. lime zest
- Prepare 1 lemongrass (bottom part), sliced
- Use 4-5 kaffir lime leaves
- Take 1/2 tsp. shrimp paste (opt)
- You need 2 tbsp. fried peanuts, powdered
- Take 1 tsp. roasted coriander powder
- Use 1 tsp. roasted cumin powder
- Provide 1/2 tsp. pepper powder
- Take 2 tbsp. tomato ketchup
- Prepare 1 tsp. tamarind paste
- Take to taste salt
- Take Thai Panang Curry with Chicken
- Prepare 500 gms chicken with bones, curry cut
- Prepare 2-3 tbsp. oil
- Use 3/4 cup panang paste
- Prepare 1/2 cup water
- Take 1 cup coconut milk
- Prepare 5-6 kaffir lime leaves
- Use 2-3 green chilies
- Use to taste salt
Steps to make Thai Panang Chicken Curry:
- Blend all the ingredients for the curry paste to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
- Heat oil in a pan and add the panang paste. Cover and cook on a medium flame for 2 minutes.
- Add the chicken and mix well. Cover and cook for 2-3 minutes.
- Then add 1/2 cup water, salt, chilies and kaffir lime leaves.
- Mix everything well and simmer, covered till the oil starts to float on the surface and the chicken is almost tender.
- Add 1 cup coconut milk and simmer, uncovered on a medium flame for 2-3 minutes.
- Serve with plain steamed rice.
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