Name: Chicken Panang Bowl
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 800 g Chicken thighs; 400 g Jasmine rice; 50 g Red curry paste; 40 g Peanut butter; 400 ml Coconut milk; 240 ml Chicken stock; 200 g Red pepper; 120 g Onion; 10 g Garlic; 10 g Ginger; 15 ml Fish sauce; 15 g Brown sugar; 2 un Lime; 20 g Basil; 40 g Roasted peanuts; 30 g Spring onion; 20 ml Vegetable oil

Preparação

Cook the jasmine rice. Heat vegetable oil. Brown the chicken thighs; set aside.
Fry onion, red pepper, garlic and ginger. Add red curry paste 1 minute.
Stir in peanut butter, chicken stock, coconut milk, fish sauce, brown sugar and lime juice. This bowl is thinner than panang curry; keep the extra stock.
Return the chicken. Simmer until cooked. Fold in basil.
Serve over rice with roasted peanuts and spring onion.

Dica de mercado

Pasta de caril panang is patchy; pasta vermelha plus manteiga de amendoim is the PT path, same as batch 1 panang. Caldo de frango extra, pimento, leite de coco, coxas, arroz jasmim.