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KAENG PHANAENG
INGREDIENTS FOR PHANAENG PASTE
Red chilies 8long Birdseye chilies 2pcs Ground cumin 3gm Ground coriander seed 5gm Lemongrass, roughly chopped 1stlk Ginger, roughly chopped 15gm Zest of kaffir lime 1pcs Kaffir lime leaves 2pcs Coriander stems and roots 3pcs Garlic, peeled 5cloves Shallots, roughly chopped 3pcs Peanuts 50gm Grape seed oil 20ml
INGREDIENTS FOR KAENG PHANAENG
Chicken Curry Cut 150gm Grape seed oil 10ml Coconut cream 400ml Coconut milk 200ml Tamarinds puree 10gm Sugar 5gm Fish sauce 10gm Thai basil leaves picked 1½ bunch
INGREDIENTS FOR LIME COCONUT RICE
Jasmine rice 200gm Water 355ml Lemongrass, crushed 1 stalk Coconut Cream 50ml
METHOD- MAI TAI
• For the Phanaeng Paste, place all ingredients along with 4 tablespoons of the oil into a blender then process to a very smooth paste. Set aside.
• For the Kaeng Phanaeng, Chicken toss with oil to coat for 10min. set aside
• Meanwhile, for the Phanaeng Paste, place the remaining 1 tablespoon of oil into a wok over medium heat. Add the paste and cook, stirring until caramelized but not burnt, about 10-12 minutes.
• Add Chicken and toss to coat in the paste and cook for 10 minutes. Add coconut cream and milk bring to a boil then reduce the heat to low and simmer until Chicken is tender, about 20 minutes. Add tamarind, sugar and fish sauce to taste.
• For the Lime Coconut Rice, place ingredients into a rice cooker and cook according to manufacturer’s instructions.
• Garnish with Coconut cream and chili oil and serve. Ice Lemon-lime soda Pineapple juice Orange juice Grenadine
5-6cube 70ml 70ml 70ml 10ml
Mint Leaves 5-8pcs Orange sliced (to garnish) 1pcs Pineapple slice (to garnish) 1pcs Limes cut into wedges (to garnish) 1pcs Toothpicks for cherries optional
METHOD-
• Fill a beverage glass halfway with ice. Add lemon-lime soda, pineapple juice, mint leaves, orange juice, and grenadine. Garnish with orange slice, lime wedge, and a toothpick skewered with cherries.
