Chicken Penang

Chicken Penang

Prep Time

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Cook Time

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Serves

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This dish is of Malaysian origin and is one of the most popular curry dishes.

From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.

Ingredients

  • 2 cups coconut cream
  • 2 tablespoons oil
  • 1 pound boneless chicken breast, thinly sliced
  • 3 tablespoons fish sauce
  • 2 teaspoons sugar
  • 4 fresh kaffir lime leaves, finely chopped
  • 2 large fresh red chiles, thinly sliced
  • 20 holy basil leaves
  • 2 tablespoons PENANG CURRY PASTE: 5 large dried red chiles
  • 1/2 teaspoon sea salt (or kosher salt)
  • 2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
  • 1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
  • 1 tablespoon finely chopped fresh galangal
  • 2 lemongrass stalks, finely chopped
  • 1 tablespoon finely chopped kaffir lime peel
  • 1 tablespoon finely chopped cilantro root
  • 1 teaspoon white peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon shrimp paste

Preparation

  • 1 Gently heat the coconut cream in a small pan, but do not let it boil. Remove and set aside, reserving 1 tablespoon as a garnish.
  • 2 Heat the oil in a wok or pan, add the curry paste, and stir-fry briefly for about 5 minutes.
  • 3 Add the chicken and stir-fry until it is lightly cooked.
  • 4 Stir in the coconut cream, fish sauce, and sugar, stir well for a few minutes, then add the lime leaves, chiles, and basil.
  • 5 Spoon into a bowl and top with the reserved coconut cream.

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