Tamil Nadu x Thailand
Chettinad panang chicken
Panang brought the peanuts, Chettinad brought the pepper. The rice brought nothing and is thrilled.
55 minTime
40 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original578kcalsame
40 gproteinsame
7 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the chillies, pepper, fennel, coriander and star anise on low heat for 2 minutes. Add the coconut and toast 3 minutes more.
- 2Grind the roasted mix with the shallots, garlic, ginger, lemongrass, half the peanuts and 1/2 cup water to a thick paste.
- 3Heat the oil on medium heat, crackle the curry leaves and fry the paste for 6 minutes, stirring.
- 4Add half the coconut milk and cook on medium heat for 3 minutes until it bubbles and the oil starts to separate at the edges. Add the chicken and stir to coat for 4 minutes.
- 5Add the rest of the coconut milk, fish sauce, palm sugar and torn lime leaves. Simmer covered on low heat for 15 minutes until no pink remains and the sauce clings.
- 6Taste for salt, sweet and heat. Finish with the remaining peanuts, crushed, and a few lime leaves shredded hair thin.
Serve it like this
Spoon a dome of jasmine rice off centre, pool the curry beside it so it creeps up the rice, then scatter crushed peanuts and lime leaf threads over the top.
