Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's fried chicken with thai panang curry sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor. If you are vegetarian (holler), vegan or have shellfish allergies, you'll want to find a panang curry paste that doesn't contain shrimp or fish sauce.
Brad's fried chicken with thai panang curry sauce is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Brad's fried chicken with thai panang curry sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have brad's fried chicken with thai panang curry sauce using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad's fried chicken with thai panang curry sauce:
- Make ready 4 boneless, skinless chicken thighs
- Make ready 2 cups panko
- Make ready 2 cups flour
- Make ready 1 tbs each; garlic powder, dry mustard, ginger, sea salt
- Prepare 2 eggs, beaten
- Make ready 2 servings white rice, prepared
- Prepare 1 lg shallot, chopped
- Prepare 1 baby bok choy, sliced thin
- Prepare 2 seranno peppers, seeded and minced
- Take 3 Oz oyster mushrooms, sliced thin
- Make ready 1 medium zucchini, cut in half lengthwise then sliced
- Take 8 leaves, thai basil. Chopped, plus some for garnish
- Get 2 small potatoes
- Make ready 1 jar panang curry simmer sauce
Garnish with sliced red chile peppers and Thai basil leaves. Thai chicken panang curry is a rich curry with complex flavors. Fry curry until you see oil separates from the curry paste. Prior to adding fish sauce, taste your curry.
Instructions to make Brad's fried chicken with thai panang curry sauce:
- Add shallot, bok choy, pepper, and mushroom to a heated fry pan with a little oil. Saute until tender
- 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
- Meanwhile, cook potatoes in oven or microwave. Until soft. Set aside to cool. When cool cube to 1 "
- When veggies are tender, add zucchini and basil. Cook 4 more minutes. Add sauce and potatoes. Simmer on low until sauce thickens slightly.
- Dredge chicken in flour, then egg, then panko. Fry on medium low until browned and cooked through.
- Plate rice, then top with chicken. The top with sauce, garnish with basil. Serve immediately. Enjoy
There is a great amount of salt in store bought. This recipe for Thai Panang Chicken Curry makes the most amazing Thai curry you'll ever make! This scrumptious dish is healthier than a takeout Add the chicken back to the pan. Add the curry paste and brown sugar. Stir the fish sauce, lime juice, and.
So that is going to wrap it up with this special food brad's fried chicken with thai panang curry sauce recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
