Step 1:- Cut 2 lb of chicken breast into small pieces and keep aside .
Step 2:- ''Chop" 6-10 baby carrots .
Step 3:- Marinate ''chicken pieces and Carrots '' (Step 1 & Step 2)with 2 table spoon of PANANG CURRY PASTE (http://www.templeofthai.com/recipes/panang-curry-paste.php) for 8 hours.
Step 4:- Heat 2 table spoon of vegetable oil in a pan , add sliced onion ( 1/2 ) , saute for few minutes , until the onion slices become transparent .
Step 6:- Then bring down the heat and add 1 1/2 table spoon of PANANG CURRY PASTE , and 150 ml of coconut milk. Stir well and boil for few more minutes.
Step 7:- Add ''Marinated '' Chicken pieces , 1 1/2cup of water , 1- 2 table spoon of palm sugar/ Brown sugar/ Jaggery, a table spoons of oyster sauce or fish sauce and a teaspoon of soy sauce and salt , cook for 20 minutes in medium flame (until the chicken is done ). Then add the remaining coconut milk ( 250 ml) , mix well and cook for another 15 minutes in low medium heat.
Step 8:- Garnish with Red pepper/Tomatoes / cilantro......Serve hot with white rice / Kerala Appams......:)
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