Phanaeng name is derived from the ancient Khmer language, which was borrowed from Asia, which means “crossed”. This interpretation of this applies to sitting in crossed legged position. In ancient times, there was a special traditional recipe how to prepare the Panang.
The main ingredient was the grilled chicken, there was a special way how the chicken was grilled. Before laying on the grill, the chicken was soaked in curry sauce, which consisted of roasted peanuts and coconut cream. Then the chicken legs were crossed and was seated in a straight upright position on the grill. Nowadays we tend to cut the chicken simply in half and then put it on the grill. The whole time while the chicken was grilling, they periodically applied on it the same curry sauce with wich it was soaked in at the very beginning. This recipe original name is Gai Phanaeng or chicken Phanaeng, thanks to the position the chicken was grilled. Nowadays, this recipe has been simplified, cutting the chicken into small pieces and frying it in curry sauce in a pan or in the oven instead of grilling it.
This dish is relatively light and very aromatic. To assign a color to this recipe add a variety of greens – spinach, arugula or with Mediterranean salad mixture.
I personally love this recipe, because it’s so easy to make and it’s very tasty!
– 20 MINUTES – MODERATELY SPICY – 4 PORTIONS –
To prepare for cooking you’ll need these following ingredients:
- 400 grams of chicken breast
- 2 x red bell pepper
- 400 grams of coconut milk
- 1 bag of Santa Maria Asian Spices Paneng Red Curry
- 2 tbsp of olive oil for frying
- 2 bags of Basmati rice
- Arugula, sugar snap peas and spinach (or any other greens you prefer)
And follow these steps:
- Put 2 bags of rice to boil;
- Cut the chicken into cubes or strips, heat the olive oil in the pan and add the chicken fillet. I recommend using at least 28 cm pan. Cook the chicken until it’s golden brown. (Add salt and pepper, but that’s optional);
- When the chicken is good to go, add the Santa Maria red curry sauce and coconut milk, leave everything stew for about 5 minutes;
- Cut the bell peppers and sugar snap peas, add them into the pan, leave it all to stew for a few minutes more until the peppers and sugar snap peas heats;
- Serve with rice. For decoration add spinach leaves and arugula.
And that’s it – simple and delicious 🙂 Bon Appetit!
Feel free to share in the comment section how the dish turned out for you!