How to Make Perfect Brad's fried chicken with thai panang curry sauce

Brad's fried chicken with thai panang curry sauce. Thai chicken panang curry is a rich curry with complex flavors. 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.

Prior to adding fish sauce, taste your curry. There is a great amount of salt in store bought. This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! You can cook Brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you achieve 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. You need 2 cups of flour.
4. You need 1 tbs of each; garlic powder, dry mustard, ginger, sea salt.
5. Prepare 2 of eggs, beaten.
6. You need 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. It's 2 of small potatoes.
14. You need 1 jar of panang curry simmer sauce.

Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut. I used soy sauce instead of fish sauce. Actually, I used tamari, which is a Japanese soy sauce that is typically. Panang neua (panang beef curry) is one of the most well-known curries in Thai cuisine, distinguished by its rich, saucy texture and nutty flavor.

Brad's fried chicken with thai panang curry sauce instructions

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.

While many Thai curries are quite brothy, panang curry has a thick, spoon-coating consistency due to the peanuts that are pounded into a red curry paste along. Thai Chicken Panang Curry has a very distinctive taste; it is intended to be both spicy and sour at the same time. When a chef gets the recipe right, then this taste is perfectly balanced. Because of this strong flavour, which can be quite challenging even for Thai people, a plate of Thai Chicken Panang. Thai Panang Curry is another dish I swoon over.

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