Pantai Panang Curry Paste 50g

Ingredients

Shallot, Garlic, Salt, Dried Red Chili (15%), Lemongrass, Galangal, Coriander Seed, Cumin, Kaffir Lime Peel, Mung Bean, Acidity Regulator (Citric Acid: E330)

This product contains coriander, cumin and mung bean.

Panang Curry Chicken

(Serving Size: 4 Persons)

Ingredients:

½ tbsp Panang Curry Paste “Pantainorasingh Brand”

1 ¾ Cup Coconut Milk “Pantainorasingh Brand” (approx 2 can x 400ml)

½ tsp. Fish Sauce “Pantainorasingh Brand”

2 tbsps Oyster Sauce “Pantainorasingh Brand”

2 tbsps Mushroom Soy Sauce “Pantainorasingh Brand”

½ tsp. Sugar

500g Chicken drumsticks with thighs attached (about 3 pcs.)

1 tsp coriander root, garlic and pepper (finely pound)

1 tbsp Kaffir Lime Leaves (Chopped)

2 tbsps. Cooking Oil

1 Red Chili (Sliced)

1 Cup Water

Sweet Basil leaves for garnishment

Preparation:

1. Mix together Coriander Root, Garlic, Pepper, Oyster Sauce until well combined. Add the drumsticks in the mixture and mix well. Leave the mixture to combine for 30minutes.

2. Place chicken on a tray and roast in an oven at the temperatures of 300-350F for 25-30 mins or until the chicken turns golden.

3. Remove the chicken and set aside. When it is warm, cut into pieces of your choice.

4. Heat cooking oil in the frying pan. And add Panang Curry Paste “Pantainorasingh Brand” and fry until fragrant.

5. Slowly pour the coconut milk and fry until the mixture is fragrant. And add the rest of the coconut milk.

6. Season with Fish sauce and sugar to taste. Add grilled chicken in the mixture and stir well.

7. Serve on a plate and garnish with pepper, Kaffir Lime leaves and sweet basil.