Penang Chicken Curry

Penang curry is a rich creamy flavourful curry from Thailand. However, it is milder than other Thai dishes. You can make this curry using store bought penang paste or make it at home if you have all ingredients readily available with you.

I have given below the recipe for penang paste. Since, I could not find few things at home,I have give their equivalent substitute. There will not be much difference in the taste.

For the Penang Paste :

2-3 shallots (original) or 1 big onion chopped (substitute)
4-5 big garlic pods (original) or 1 tbsp garlic paste (substitute)
1 inch long galangar (original) or 1 inch ginger or 1 tbsp ginger paste (substitute)
1 lemon grass stalk (original) or 1 tbsp dry lemon grass soaked in hot water for 10 minutes (substitute)
1 tbsp shrimp paste (original) or 4-5 small prawns fried(substitute)
Dry roasted : 1 tbsp cumin seeds + 1 tbsp coriander seeds + 1 tsp whole black pepper corn
4-5 kaffir lime leaves (original) or Juice of 1 lemon + rind of 1 lemon (substitute)
2-3 dry red chili (original) or 2-3 fresh green chilies  (substitute). You can add kashmiri red chili powder for color if using fresh green chilies
½ a cup roasted peanuts without skin
1 tbsp sugar

Grind to a smooth paste adding little water

500 grams boneless chicken pieces or pre-cut chicken pieces cut in small
1 and 1/2 cups thin coconut milk + ½ cup thick coconut milk.
1 tbsp fish sauce
2 tbsp oil
Salt to taste

Heat oil in a pan. Add the penang paste and cook for 3-4 minutes. Now add chicken pieces. Mix well and cook for another 2-3 minutes. Add thin coconut milk, salt to taste and bring it to boil. Add thick coconut milk, fish sauce and cook for another 3-4 minutes on low flame.

Serve with hot steamed rice(Boil enough water in a pan. Wash and drain rice. Add rice to boiling water. Cook till rice is done. Strain excess water with a strainer. This way you remove starch from rice and you don’t feel heavy after your food.)

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