How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Chicken Curry - Super Easy & Quick Delicious Thai Curry
This quick and easy Thai Panang Curry is very quick and easy to make even if you only have red curry paste available. Easy print recipe is at
Watch how to make this authentic recipe - you can almost smell the aroma! As always be sure to check the spiciness by adding the paste in parts and tasting.
Sticking with a constant brand of Thai Curry Paste is important because different brands can vary greatly in the level of spiciness. If you change brands then you will never be quite sure how much paste to add to reach the level of spice you like.
The same holds true for seasoning with fish sauce or salt - always add less to begin with and gradually add more - tasting often. Salt needs time to incorporate so give the dish a good stir and time to cook between adding salt and tasting the dish.
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I really hope you give my recipe a try and look forward to reading your comments.
???? খুবই মজার একটা থাইফুড ???? Thai Chicken Panang Curry Recipe ????
There are a lot of Thai curries available in Thailand and Panang Curry is one of them which is very popular. It is similar to Thai Red Curry but richer and creamer and also has a sweetish touch to it. Today we'll be making it from scratch, and hopefully, you will like this recipe video.
To make this recipe, we need to make a curry paste using Thailand's most popular ingredients like Galangal, Lemongrass etc. And to make the curry taste more chickeny, we'll include Knorr Chicken Cubes. Below are the ingredients that we used to make the curry paste.
Ingredients:
Chicken: 1 kg
Dried Red Chilli: 10-12 pcs
Onion: 2 pcs
Garlic: 5-6 cloves
Lemon Grass Sticks: 4 pcs
Peel of Lime: 1 lime
Lime Leaves: 3 pcs
Galangal (Thai Ginger): 1 pc big
Shrimp Paste: 1 tsp
Coriander Roots: 4 pcs
Knorr Chicken Cubes: 1 pc
Cumin Powder: 1.5 tsp
Coriander Powder: 1 tsp
Peanuts: 50 gm
Salt: To Taste
Sugar: 2 tbsp
Fish Sauce: 1-2 tsp (Depending on ur tastebud)
Thai Basil: a handful
Coconut Milk: 300ml
#petukcouple #magicofknorrcubes