Panang Curry Barbecue Chicken With Lemon Grass Recipes

CHICKEN PANANG CURRY

Chicken Panang Curry image

A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.

Provided by ellabella

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon red curry paste, or more to taste
2 (14 ounce) cans coconut milk
4 skinless, boneless chicken breasts, cubed
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon Thai seasoning
1 clove garlic, crushed
1 red bell pepper, thinly sliced
1 stalk lemongrass, bottom third only, peeled and minced
¼ cup Thai basil leaves, torn into bite-size pieces

Steps:

Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

Nutrition Facts : Calories 537 calories, Carbohydrate 13.6 g, Cholesterol 58.5 mg, Fat 46.6 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 37.9 g, Sodium 694.9 mg, Sugar 3.7 g

EASY PANANG CURRY WITH CHICKEN

Easy Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice.

Provided by Wiley

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
¼ cup Panang curry paste
4 cups coconut milk
10 ounces boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
1 small bunch Thai basil leaves

Steps:

Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 17.8 g, Cholesterol 36.6 mg, Fat 53.2 g, Fiber 3.1 g, Protein 19.4 g, SaturatedFat 43.7 g, Sodium 896.4 mg, Sugar 9.1 g

PANANG CURRY WITH CHICKEN

Panang Curry with Chicken image

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. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

Steps:

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g

PANANG CURRY BARBECUE CHICKEN WITH LEMON GRASS

Panang Curry Barbecue Chicken With Lemon Grass image

Make and share this Panang Curry Barbecue Chicken With Lemon Grass recipe from Food.com.

Provided by PalatablePastime

Categories Chicken Breast

Time 6h50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs chicken quarters
3/4 cup sliced lemongrass (white part only)
12 garlic cloves
1 -3 tablespoon red curry paste
1/2 cup olive oil
1/2 cup fresh lime juice
5 tablespoons Splenda granular
1 tablespoon kosher salt
1 cup low-fat unsweetened coconut milk

Steps:

Place chicken quarters in a large zip-top freezer bag.
Process lemon grass, garlic, red curry paste, olive oil, lime juice, Splenda granular and salt in a food processor until smooth, stopping to scrape down sides.
Add coconut milk and pulse until blended.
Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill over indirect heat for 40-60 minutes or until done.

Nutrition Facts : Calories 1117.5, Fat 90.5, SaturatedFat 29.1, Cholesterol 255.4, Sodium 1993.4, Carbohydrate 10.8, Fiber 0.3, Sugar 0.6, Protein 65.4

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