Savoury recipe - Panang curry with chicken strips
This recipe for panang curry brings back fond memories! ...
| Portions | Total time | Cooking time |
| 6 | 70 min | 50 min |
Ingredients
| 400g | Chicken strips |
| 800g | Firm-fleshed potatoes |
| 100g | Onions |
| 150g | Brown button mushrooms |
| 250g | Carrots |
| 250g | Cauliflower |
| 60g | Ginger |
| 2 sticks | Lemongrass |
| 2 tablespoons | Panang curry paste |
| 500g | Coconut milk |
| 500ml | Vegetable broth |
| 250g | Soy cream |
| 25 to 30g | Maïzena flour |
Instructions
Step 1/6
Peel and rinse all ingredients.
Keep all the peels except the potato peels and put them in a saucepan with water to the top, bring to the boil for 10 min, then leave to rest and infuse for 15min.
Strain.
Step 2/6
Cut onions, squash and potatoes into 4cm cubes.
Then cut the cauliflower into small heads, the carrot into slices and the ginger into thin slices.
Step 3/6
Take a saucepan or casserole large enough to cook all the ingredients together.
Fry your onions in olive oil until golden, then add all the vegetables and the lemongrass sticks, crushed with a rolling pin (to release all their fragrance).
Stir in the ginger and curry paste.
Step 4/6
Pour in the coconut milk, vegetable stock and curry paste. Soy cream over your vegetables, season with salt and pepper, then start cooking. If the vegetables are not completely submerged, add more vegetable stock or water as required.
Cook for 50 minutes over medium heat. Check that the vegetables are melting.
Step 5/6
Separate the vegetables and collect the stock in a saucepan.
Mix the cornflour with a little cold water in a bowl and add to the stock.
Bring to the boil, then add the chicken strips and cook for 4 minutes.
Adjust the seasoning if necessary.
Step 6/6
The sauce is now ready to pour over your vegetables.
Enjoy!
