Brad's fried chicken with thai panang curry sauce. Meanwhile, mix flour and spices in a bowl. Eggs in another, and panko in another. In another fry pan heat oil for frying on medium low Brad's fried chicken with thai panang curry sauce boneless, skinless chicken thighs • panko • flour • each; garlic powder, dry mustard, ginger, sea salt • eggs, beaten • servings white rice, prepared • lg shallot, chopped Brad's fried chicken with thai panang curry sauce boneless, skinless chicken thighs • panko • flour • each; garlic powder, dry mustard, ginger, sea salt • eggs, beaten • servings white rice, prepared • lg shallot, chopped • baby bok choy, sliced thin Beef or chicken is the great protein option for this curry.

Brad's fried chicken with thai panang curry sauce If you like Thai curry , you definitely have to give this panang curry a try. Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. You can cook Brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brad's fried chicken with thai panang curry sauce

  1. Prepare 4 of boneless, skinless chicken thighs.
  2. It’s 2 cups of panko.
  3. Prepare 2 cups of flour.
  4. It’s 1 tbs of each; garlic powder, dry mustard, ginger, sea salt.
  5. It’s 2 of eggs, beaten.
  6. It’s 2 of servings white rice, prepared.
  7. Prepare 1 of lg shallot, chopped.
  8. Prepare 1 of baby bok choy, sliced thin.
  9. It’s 2 of seranno peppers, seeded and minced.
  10. Prepare 3 Oz of oyster mushrooms, sliced thin.
  11. Prepare 1 of medium zucchini, cut in half lengthwise then sliced.
  12. It’s 8 of leaves, thai basil. Chopped, plus some for garnish.
  13. Prepare 2 of small potatoes.
  14. You need 1 jar of panang curry simmer sauce.

Creamy, savory, and spicy hits all the right flavor spots you would expect from a Thai curry. Made with tender chunks of chicken in a warming combination of spices, coconut milk, and peanut butter. Served with a bowl of accompanied rice or rice noodles Panang (not Penang) is one of many red curries of Thai cuisine. The major difference is the addition of the ground roasted peanut for creamier texture, and the sauce is thicker than the other Thai curries.

Brad's fried chicken with thai panang curry sauce step by step

  1. Add shallot, bok choy, pepper, and mushroom to a heated fry pan with a little oil. Saute until tender.
  2. Meanwhile, mix flour and spices in a bowl. Eggs in another, and panko in another. In another fry pan heat oil for frying on medium low.
  3. Meanwhile, cook potatoes in oven or microwave. Until soft. Set aside to cool. When cool cube to 1 ".
  4. When veggies are tender, add zucchini and basil. Cook 4 more minutes. Add sauce and potatoes. Simmer on low until sauce thickens slightly..
  5. Dredge chicken in flour, then egg, then panko. Fry on medium low until browned and cooked through..
  6. Plate rice, then top with chicken. The top with sauce, garnish with basil. Serve immediately. Enjoy.

Traditionally the curry is made with sliced beef; Panang Neua. The beef is pre-cook gently in diluted coconut milk to tenderise. Take most of the Kaffir Lime Leaf and tear the leaf off the stems and into half or quarters if they are larger leaves. Add this in when you add the chicken. The remaining Kaffir Lime Leaf should be julienned for garnish when served.

source: cookpad.com