Phanaeng Kai (Phanaeng Curry with Chicken) 
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| 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. |
- 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
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Adequate protein. Fat, calories and fibers from chilli paste. | |
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