Panang Chicken over Noodles

2013-07-17
Chicken Panang Noodles
  • Servings : 3
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

Cooking a quick Thai curry at home is really a lot less complicated than most think. I usually just use CurrySimple sauces because of their restaurant quality and ease of use. Today I felt like doing a little more work in the kitchen so I decided to go back to the curry paste and coconut milk solution. The result was a fantastic spicy curry which can easily be prepared by following the steps below.

Ingredients

  • 3 Chicken Breasts
  • Maesri Panang Curry Paste, 4 oz
  • Chaokah Chaokoh Coconut Milk, 13.5-Ounce
  • 2 Tablespoons - Fish Sauce
  • 1 Tablespoon - Dried Shrimp Paste with Chilli
  • 6 oz Thai Rice Noodles
  • 1 cup chopped Squash
  • 1 cup chopped zucchini
  • 1/2 cup chopped onions
  • 2 oz cooking oil

Method

Step 1

In a hot pan add 2 oz of cooking oil. Spread around the surface of the pan. (Noodle Prep See Below)

Step 2

Add panang curry paste. It should start to simmer quickly. Slowly add coconut milk and stir together. Add dried shrimp paste and fish sauce. Bring sauce to a simmer and taste. Make adjustments for acquired taste.

Step 3

Add sliced chicken breast into curry sauce. Slowly mix and stir-fry.

Step 4

Once chicken is about 50% cooked add the fresh vegetables.

Step 5

Serve over Thai rice noodles.

Step 6

NOODLES - Bring a pot of water to a boil. Turn heat completely off. Soak noodles in the water for 1 minute and then strain.

Recipe Type:

Thai food fanatic! Worked in a Thai restaurant for over 8 years and enjoys spending time in Thailand.

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