Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's fried chicken with thai panang curry sauce. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Brad's fried chicken with thai panang curry sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Brad's fried chicken with thai panang curry sauce is something that I have loved my whole life.
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Thai chicken panang curry is a rich curry with complex flavors.
To get started with this recipe, we have to first prepare a few ingredients. You can cook brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad's fried chicken with thai panang curry sauce:
- Make ready 4 boneless, skinless chicken thighs
- Make ready 2 cups panko
- Make ready 2 cups flour
- Prepare 1 tbs each; garlic powder, dry mustard, ginger, sea salt
- Prepare 2 eggs, beaten
- Take 2 servings white rice, prepared
- Take 1 lg shallot, chopped
- Take 1 baby bok choy, sliced thin
- Make ready 2 seranno peppers, seeded and minced
- Prepare 3 Oz oyster mushrooms, sliced thin
- Prepare 1 medium zucchini, cut in half lengthwise then sliced
- Make ready 8 leaves, thai basil. Chopped, plus some for garnish
- Get 2 small potatoes
- Make ready 1 jar panang curry simmer sauce
It's rich and spicy with a distinctly unique flavor from the addition of kaffir lime leaves and panang curry Most likely: panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil. A rich, nutty Thai panang curry, paired with tender braised short ribs. A multi-dish Thai meal would not be complete without a gaeng (curry) present at the table, alongside salads, side dishes While browning meat is not a common practice for many Thai curries, some cooks do deep fry meat before. Panang Curry is a classic dish of tender meat drenched in a rich curry sauce.
Instructions to make Brad's fried chicken with thai panang curry sauce:
- Add shallot, bok choy, pepper, and mushroom to a heated fry pan with a little oil. Saute until tender
- Meanwhile, mix flour and spices in a bowl. Eggs in another, and panko in another. In another fry pan heat oil for frying on medium low
- Meanwhile, cook potatoes in oven or microwave. Until soft. Set aside to cool. When cool cube to 1 "
- When veggies are tender, add zucchini and basil. Cook 4 more minutes. Add sauce and potatoes. Simmer on low until sauce thickens slightly.
- Dredge chicken in flour, then egg, then panko. Fry on medium low until browned and cooked through.
- Plate rice, then top with chicken. The top with sauce, garnish with basil. Serve immediately. Enjoy
Recipe from Pailin Chongchitnant of Hot Thai Kitchen. See more information about this method in Massaman Curry and Green Curry videos. Then add the chicken and stir-fry until the chicken starts to colour. Add the fish sauce and palm sugar and taste again to see if you would like to add more. This Thai panang curry recipe is SO easy to make at home and tastes better than take-out!
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