How ? you might ask, I can make a Panang chicken curry in less than 30 minutes??!!… Well, I use some help form a curry paste already made, and some easily found aromatics for a dish as easy, fast, and delicious as they come: just add chicken or your favorite protein to make it a breeze to cook and addictive by the spoonful.
This Panang chicken curry is totally gluten free, too!
Spiciness level: mild
Ingredients
Rice Pilaf
Curry Sauce
Garnishes ideas
Tools
Steps
Rice
Prepare the rice either in a casserole or in the oven. In fact, if you are in a time crunch you could place the ingredients in a casserole and cook it. In the oven you can place the ingredients in a baking dish, cover it with foil, and bake at 350 degrees for about 40 to 45 minutes.
Prepare the Sauce:
1- Place the oil and the onion in the casserole. Cook until fragrant, about 5 minutes.
2- Add the whole can of curry and cook until warm and combined with the onion, another 5 minutes.
3- Pour the coconut milk in the casserole, and add the remaining ingredients bringing the mix to a light simmer.
NOTE: if you are using root vegetables, add them now.
4- Arrange the protein of choice: chicken, fish, tofu…in the pan and make sure the sauce covers it.
5- Simmer a few more minutes until cooked thru. The time varies : from a few minutes for the fish to 10 minutes for finely diced chicken. Also, check vegetables for doneness.
Scoop some of the rice onto the serving plate, top with warm curry and garnish with more cilantro or some green onions if desired.
Serve at once.
Leftovers can be refrigerated for up to 3 days and re heated in the microwave.
Varied doses for servings