Panang Chicken over Noodles2013-07-17
- 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.
- 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
In a hot pan add 2 oz of cooking oil. Spread around the surface of the pan. (Noodle Prep See Below)
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.
Add sliced chicken breast into curry sauce. Slowly mix and stir-fry.
Once chicken is about 50% cooked add the fresh vegetables.
Serve over Thai rice noodles.
NOODLES - Bring a pot of water to a boil. Turn heat completely off. Soak noodles in the water for 1 minute and then strain.