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Panang Gai (Dry Chicken Curry)
Peanut Recipes > Main Meals > Dry Chicken Curry
Ingredients
  • 750gm (about 1.5lbs) skinless chicken, cut into bite-sized pieces
  • 1 teaspoon fresh or tinned green peppercorns, crushed
  • 2 tablespoons plain flour
  • 100ml peanut oil
  • 2 tablespoons red curry paste
  • 1 cup coconut milk
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • 60gm (about 2oz) roasted peanuts
  • Chopped fresh basil leaves
Method
  • Rub the chicken with the peppercorns and toss in flour
     
  • Heat the peanut oil in a wok until it's fairly hot, then stir-fry the chicken until it's well coloured and nearly cooked
     
  • Remove the chicken to a platter and set aside (see Tip! below)
     
  • Pour away most of the oil and reheat the wok if necessary
     
  • Add the curry paste and stir fry for a further 2 minutes
     
  • Add the coconut milk, sugar, fish sauce and peanuts and stir well for 5 minutes
     
  • Return the chicken to the wok and toss in the curry sauce until the whole mix is thoroughly hot
     
  • Turn out onto a platter and garnish with basil
Panang Gai (Dry Chicken Curry)

Chris says: This great recipe was was submitted to us by Denise Spencer of Ocean Shores in New South Wales, Australia.

And if you love curries as much as we do, we think you really should give this one a try it's really fantastic!

Tip!
If you want to partly prepare this meal beforehand - say, in the morning before you go to work so that you can come home to a great, easy-to-prepare dinner - the chicken can be refrigerated for several hours after its initial cook-up in the wok. However, you shouldn't wash the wok! Cover it with a clean cloth instead and set it aside. This helps preserve the great flavours.

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