Chicken Panang Recipe

When eating in there's nothing better than having a go at cooking some curry. It can be fast and easy as well as delicious if you use the right ingredients. Into those who think cooking is a mysterious art, it's not. You just have to have the right ingredients added at the right time at exactly the right temperature, for the right amount of time. Okay, so that does make it sound a bit difficult so here's a terrific tasting and easy to make Thai curry recipe.

First you will need your ingredients. You will need two chicken breasts, a table spoon of curry paste, half a cup of chopped pineapple, four to six peach slices, two Kaffir lime leaves, 200 grams of coconut milk, a tablespoon of sugar, half a tablespoon of fish sauce and one tablespoon of cooking oil.

To create your delicious meal start by frying the curry paste in a wok at a medium heat for 30 seconds. Then add in the chicken and stir fry until the meat is tender. Pour in the coconut milk and bring to the boil. Then add in your other ingredients to the wok and stir in. Cook for another few minutes.

Thai food is best with fragrant rice which you can find in most supermarkets. To cook the rice follow the packaging instructions but normally add three parts water to two parts rice. It is also best to wash your rice before cooking to remove the starch.

To garnish your chicken panang meal try adding some fresh chillies.