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Thai Panang Chicken Curry

Darlene Schmidt
  • 90 minutes
  • Serves 3 to 4

INGREDIENTS

1 lb

Chicken pieces

1/2 tsp

Coriander, ground

3 cloves

Garlic

1/2

Loose cupfresh basil, leaves

1

Onion, small

1

Red chili

1

Thumb-size piece galangal or ginger

3

Tomatoes, wedges

1 can

Coconut milk, good-quality

4 tbsp

Tomato paste

1/2 tsp

Soy sauce, dark

2

Tablespoonsfish sauce

1

Tablespoonsoy sauce

1

Teaspoonshrimp paste

1 tbsp

Chili powder

1/2 tsp

Cinnamon

1/8 tsp

Cloves, ground

1/8 tsp

Nutmeg

1 tbsp

Paprika

1

Red bell pepper or sweet red pepper

1/2 tsp

Turmeric

2

Kaffirlime leaves, or substitute bay leaves

1/2 teaspoon wholecumin