From webmaster@nikibone.com Tue Jan 21 13:34:14 2003 Date: Mon, 20 Jan 2003 13:36:20 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Panang Gai (Dry Chicken Curry) Followup-To: rec.food.cooking, rec.food.recipes Panang Gai (Dry Chicken Curry) 750gm (about 1.5lbs) skinless chicken, cut into bite-sized pieces 1 teaspoon fresh or tinned green peppercorns, crushed 2 tablespoons plain flour 100ml peanut oil 2 tablespoons red curry paste 1 cup coconut milk 1 tablespoon sugar 2 tablespoons fish sauce 60gm (about 2oz) roasted peanuts Chopped fresh basil leaves Rub the chicken with the peppercorns and toss in flour. Heat the peanut oil in a wok until it's fairly hot, then stir-fry the chicken until it's well coloured and nearly cooked. Remove the chicken to a platter and set aside. Pour away most of the oil and reheat the wok if necessary. Add the curry paste and stir fry for a further 2 minutes. Add the coconut milk, sugar, fish sauce and peanuts and stir well for 5 minutes. Return the chicken to the wok and toss in the curry sauce until the whole mix is thoroughly hot. Turn out onto a platter and garnish with basil. Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.