Easiest Way to Cook Delicious Fluffy's panang curry

Fluffy's panang curry. Great recipe for Fluffy's panang curry. And who doesn't love Thai food? I have to thank cookpad and especially #yuimiles for giving me the courage to cook Thai food.

Panang curry is usually less spicy as the paste is made with lesser red chilies compared to Thai curries. Panang curry, which is also spelled penang, phanaeng or phanang, is a Thai curry that's sweet, nutty and salty. The main ingredients consist of panang red curry paste, coconut milk, peanuts (or peanut butter) and fish sauce. You can have Fluffy's panang curry using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Fluffy's panang curry

1. It's 50-60 g of Panang curry paste to taste - I used.
2. You need 400 g of chicken breast.
3. Prepare 400 ml of coconut milk.
4. You need 1 of red pepper.
5. You need Tablespoon of fish sauce.
6. Prepare Teaspoon of brown sugar.
7. You need of Thai basil to garnish (or normal basil if you can't get it).

It can be a little spicy but is generally milder than most Thai curries. We, here at Fluffy Rice Brentwood, have brought for you an all-inclusive experience of the Thai cuisine. We really have all of the best items that the Thai cuisine has ever come up with. We recommend you to take a brief look at our menu which would surely make your choices a lot simpler.

Fluffy's panang curry instructions

1. Add the panang paste to a wok. Add half the coconut milk and melt slowly over a low heat. Add the rest of the coconut milk slowly until it's all dissolved.
2. Add fish sauce and sugar. Mix until it dissolves. Now add sliced pepper and sliced chicken. Simmer on low for about 20 mins until cooked. Add a little water if necessary. Serve with rice and garnish with basil.
3. Enjoy.

Turn stove to high heat, and when boiling, reduce slightly. The Panang sauce doesn't quite compare to the yellow curry sauce in their Jackfruit Curry, but it's still quite tasty. The combination of the coconut milk and Thai chili is really interesting. The chili gave the sauce some heat, but the coconut milk helped to cool things back down. Why don't you try our Thai Panang Curry or Singapore Mai Fun?