Panang Chicken Curry

Name: Panang Chicken Curry
Yield: 10
Ingredients: 400.0ml Coconut milk; 200.0ml Water; 400.0ml Knorr Professional Blue Dragon Thai Red Concentrated Sauce 1.1L; 5.0g Lime leaves; 800.0g Chicken breast, skinless; 30.0g Demerara sugar; 150.0g Red peppers; 15.0ml Light soy sauce; 25.0ml Lime juice; 15.0g Coriander; 150.0g Tomatoes; 50.0g Peanuts

A Red Thai curry that is sweet, sour, salty and spiced with the richness of peanuts.

...

For Phanaeng Sauce Base

Coconut milk 400.0 ml
Water 200.0 ml
Knorr Professional Blue Dragon Thai Red Concentrated Sauce 1.1L 400.0 ml
Knorr Professional Blue Dragon Thai Red Concentrated Sauce 1.1L
Buy Product

x

Bidfood

Brakes

Product Specification
Lime leaves 5.0 g

To Finish Curry

Chicken breast, skinless 800.0 g
Demerara sugar 30.0 g
Red peppers 150.0 g
Light soy sauce 15.0 ml
Lime juice 25.0 ml

To Serve

Coriander 15.0 g
Tomatoes 150.0 g
Peanuts 50.0 g

Thai

Autumn

Main courses

Poultry

Spring

Pub Food

Asian

Contract Catering

Summer

Winter

A Red Thai curry that is sweet, sour, salty and spiced with the richness of peanuts.

...

Preparation

For Phanaeng Sauce Base
- To Pan add KNORR Blue Dragon Thai Red Curry Concentrate, water, coconut milk and lime leaves.
- Bring to boil and simmer for 10 minutes.
To Finish Curry
- Sauté the thinly sliced chicken and diced red pepper for 2 minutes then add the sauce.
- Bring the sauce to boil andsimmer for 2 minutesensuring chicken temperature meets Food Safety Requirements.
- Stir in the demerara Sugar, lime juice & zest and soy sauce then remove from the heat.
To Serve
- Garnish with the crushed roasted peanuts, diced tomato and coriander. Serve with sticky rice.