Wednesday, February 15, 2012

Using All My Asian Ingredients for Penang Chicken!

My hubby goes to Malaysia every year for work and always raves about the yummy food they have there. So of course, I had to take it upon myself to try and recreate them at home for him. I did a TON of research on how to make Penang Chicken and finally comprised my own. It was AMAZING! Sweet and spicy with just a touch of creaminess from the coconut milk. I definitely wanna go with him to Malaysia one of these days just so I can sample the food!


2 boneless, skinless chicken thighs, cut into 1/4-inch slices
2 Tbsp cornstarch
1 Tbsp oil
1/4 c onions, diced
1/2 red bell pepper, cut into strips
1 tsp ginger, grated
1 tsp garlic, minced
4-6 dried chilies
1 tsp Thai red curry paste
1 can unsweetened coconut milk
1 tsp tamarind paste
1 tsp fish sauce
1 tsp lime juice
1/2 tsp sugar
Rice, for serving


1. In a bowl, mix chicken and cornstarch until chicken is completely coated. Set aside.

2. Heat oil in a pan over medium-high heat. Add the onion and bell pepper and sauté until tender, 3 minutes. Add ginger, garlic and chilies and cook for 1 minute.

2. Add curry paste and coconut milk. Bring to boil and cook until slightly thickened, 5 minutes.

3. Reduce heat to medium-low. Add chicken, tamarind paste, fish sauce, lime juice and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.

1 comment:

Food Gal said...

Oh, that looks like one boldly flavored dish. Your hubby is lucky to get to travel to such a delicious destination for work.

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