Panang Curry - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:04Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!		Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!

			[[Category:Meat]]
			[[Category:Soups and Stews]]

Tim at 19:38, 13 December 2021

2021-12-13T19:38:05Z

← Older revision		Revision as of 12:38, 13 December 2021
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	[[File:~~Panang~~-curry-tammy.~~png~~\|200px\|thumb\|right\|Panang curry ala Tammy]]		[[File:panang-curry-tammy.jpg\|200px\|thumb\|right\|Panang curry ala Tammy]]

	[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]		[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]

Tim at 19:37, 13 December 2021

2021-12-13T19:37:53Z

← Older revision		Revision as of 12:37, 13 December 2021
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	[[File:~~panang~~-curry-tammy.png\|200px\|thumb\|right\|Panang curry ala Tammy]]		[[File:Panang-curry-tammy.png\|200px\|thumb\|right\|Panang curry ala Tammy]]

	[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]		[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]

Tim at 19:37, 13 December 2021

2021-12-13T19:37:44Z

← Older revision		Revision as of 12:37, 13 December 2021
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			[[File:panang-curry-tammy.png\|200px\|thumb\|right\|Panang curry ala Tammy]]

	[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]		[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]

Tim at 22:56, 3 December 2021

2021-12-03T22:56:18Z

← Older revision		Revision as of 15:56, 3 December 2021
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	Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932		Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932

			Serve with jasmine rice.

	=== Ingredients ===		=== Ingredients ===

Tim at 22:55, 3 December 2021

2021-12-03T22:55:37Z

← Older revision		Revision as of 15:55, 3 December 2021
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			[[File:panang-curry.jpg\|200px\|thumb\|right\|Panang curry]]

	Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932		Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932

Tim: /* Ingredients */

2021-12-03T22:53:48Z

Ingredients

Tim: Created page with "Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932 === Ingredients === 6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out 4 tablespoons (60 g) panang curry paste 1/2 cup (95 g) brown onion, sliced thin 4 makrut lime leaves, fine chiffonade 1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin 1/2 tablespoon (10 g) tamarind paste 2 teaspoons (10 ml) fish sauce 1 teaspoon sugar 1 red bell pepper, sliced 1 zu..."

2021-12-03T22:53:06Z

Created page with "Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932 === Ingredients === 6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out 4 tablespoons (60 g) panang curry paste 1/2 cup (95 g) brown onion, sliced thin 4 makrut lime leaves, fine chiffonade 1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin 1/2 tablespoon (10 g) tamarind paste 2 teaspoons (10 ml) fish sauce 1 teaspoon sugar 1 red bell pepper, sliced 1 zu..."

New page

Source: https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932

=== Ingredients ===

6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped

=== Directions ===

# In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
# Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
# Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

=== Chef Notes ===

Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!

← Older revision		Revision as of 15:53, 3 December 2021
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	=== Ingredients ===		=== Ingredients ===

	6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out		* 6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
	4 tablespoons (60 g) panang curry paste		* 4 tablespoons (60 g) panang curry paste
	1/2 cup (95 g) brown onion, sliced thin		* 1/2 cup (95 g) brown onion, sliced thin
	4 makrut lime leaves, fine chiffonade		* 4 makrut lime leaves, fine chiffonade
	1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin		* 1-1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
	1/2 tablespoon (10 g) tamarind paste		* 1/2 tablespoon (10 g) tamarind paste
	2 teaspoons (10 ml) fish sauce		* 2 teaspoons (10 ml) fish sauce
	1 teaspoon sugar		* 1 teaspoon sugar
	1 red bell pepper, sliced		* 1 red bell pepper, sliced
	1 zucchini, sliced into 1/4-inch rounds		* 1 zucchini, sliced into 1/4-inch rounds
	1 cup (240 g) canned bamboo shoots, sliced		* 1 cup (240 g) canned bamboo shoots, sliced
	1/2 cup (95 g) Thai sweet basil leaves, roughly chopped		* 1/2 cup (95 g) Thai sweet basil leaves, roughly chopped

	=== Directions ===		=== Directions ===