Panang Gai
Description
The dish is prepared without unnecessary complications. This Thai dish can hardly be called complex, but the ingredients used are undoubtedly exotic. The most essential components, without which Panang Gai simply cannot be made at home, are curry paste and coconut milk. If you have all the ingredients from the list on hand, go ahead and head to the kitchen to try this recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. First, prepare the chicken. Wash the fillet, pat it dry, and cut into cubes. Sprinkle with fish sauce and let it marinate for a while. Meanwhile, prepare the vegetables: separate broccoli into florets, finely chop the chili, and thinly slice the lime leaves.
- 2
Step 2
2. In a pan with a small amount of vegetable oil, fry the chicken until golden brown. Blanch the beans for a couple of minutes.
- 3
Step 3
3. Separate the cream from the coconut milk, pour it into a saucepan or skillet, and bring to a boil. Add the curry paste and dissolve it. Cook over medium heat, stirring constantly, for about a minute.
- 4
Step 4
4. Pour in the remaining coconut milk and bring to a boil again. Add fish sauce, sugar, and half of the lime leaves (if unavailable, you can use a little lime zest in the Panang Gai recipe).
- 5
Step 5
5. Next, add the chili, broccoli, beans, and previously sautéed chicken to the skillet. Simmer over low heat for 5–10 minutes, until the chicken and vegetables are thoroughly cooked.
- 6
Step 6
6. And that's it—you now know how to make Panang Gai at home. Before serving, you can top it with a handful of nuts.