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Phanaeng Kai (Phanaeng Curry with Chicken) article
 
Main Ingredient
Chicken 500 g.
Coconut milk 500 g.
Dried chilli 18 g.
Galangal 6 g.
Lemon grass 12 g.
Shallot 25 g.
Garlic 60 g.
Coriander root 15 g.
Kaffir lime skin 5 g.
Pepper 6 g.
Palm sugar 60 g.
Shrimp paste 25 g.
Coriander seed 8 g.
Roasted peanut 20 g.
Cumin 4 g.
Chilli 100 g.
Kaffir lime leaves 2 g.
Fish sauce 10 g.
Salt 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 5 persons
Cooking Method
  • Cut up the chicken and take aside
  • Pound the chilli mixture with dried chilli, galangal, lemon grass, shallot, garlic, coriander root, pepper, kaffir lime skin thoroughly, add roasted peanut
  • Roast coriander seed and cumin and pound thoroughly
  • Heat the pan and pour an amount of coconut milk, add chilli paste and fry until fragrant and shine, add spices and chicken and fry until done, add coconut milk and simmer with low heat until rather dried
  • Season with fish sauce, palm sugar and sprinkle with sliced kaffir lime leaves and chilli
Nutrition Fact
Energy
(kCal.)
174.15
Protein
(g.)
13.24
Fat
(g.)
9.19
Carbohydrate
(g.)
9.62
Fiber
(g.)
2.6
Calcium
(mg.)
37.99
Iron
(mg.)
8.32

 Strong point of Phanaeng Kai
Adequate protein. Fat, calories and fibers from chilli paste.



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