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Dry Chicken Curry - {Panaeng Gai}


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  • 1 pound boneless chicken or beef
  • 1 cup thick coconut milk (use thick part)
  • 1 tablespoon vegetable oil - (to 2 tbspns)
  • 1/4 cup white flour
  • 1 1/2 tablespoons panaeng curry paste - (to 2 tbspns)
  • 2 tablespoons soy sauce - (to 3 tbspns)
  • 1/4 cup chopped roasted unsalted peanuts
  • 1 tablespoon sugar - (to 2 tbspns)
  • 1 tablespoon fish sauce - (to 2 tbspns)
  • 3 magrood leaves - (to 4) sliced thinly, may
  • be frozen
  • 2 fresh chili peppers - (to 3) cut lengthwise
  • Freshly-ground black pepper to taste
  • Several sprigs fresh basil leaves cannot be frozen


Servings 3


Step 1

Cut meat into long, thick slices, then season with soy sauce and black pepper. Coat with flour and add a little water, mix well, and put in refrigerator for 5 to 10 minutes.

Heat the oil in the wok and stir-fry the meat until just done. Put aside in a bowl. In the wok, add the coconut milk and bring to a boil over low heat. Continue to cook until oil appears on the surface.

Add the curry paste and stir continuously for 2 to 3 minutes. Add the meat, fish sauce, sugar, peanuts, and magrood leaves and stir well. Cook over moderate heat until the meat is tender and the curry is thick. Then add sweet basil leaves, removing from the heat.

Place in a serving dish and garnish with sprigs of sweet basil and chili peppers. Serve with boiled rice. (Jasmine rice is good.)

This recipe yields 3 servings.

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