Panang Curry
A traditional home-cooked dish with a spiced sauce and a distinctive regional flavour.
Ingredienti
- coscia di pollo600 g
- latte di cocco400 ml
- pasta di curry panang3 cucchiaio
- salsa di pesce2 cucchiaio
- foglie di lime kaffir5 pz
- arachidi60 g
- sale1 cucchiaino
- pepe nero0.5 cucchiaino
- olio vegetale2 cucchiaio
Istruzioni
Slice the Chicken Thigh, Coconut Milk, Panang Curry Paste, Fish Sauce; finely chop the onion, garlic and ginger separately.
Heat the fat in a heavy pan and fry the onion until golden; add the garlic, ginger and spices from the recipe.
Add the main ingredient and fry until it is coated in the spiced base.
Add the tomatoes, yoghurt, coconut milk or other liquid base if included in the recipe.
Simmer over a low heat until tender and the sauce has thickened; adjust the salt and acidity at the end.
Serve hot with rice, flatbread or a side dish that traditionally accompanies this meal.
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