Getting ready Panang Chicken Curry safely

It's crucial to arrange food safely to assist cease harmful micro organism from spreading and rising. You can take some steps to help defend yourself and your loved ones from the spread of dangerous micro organism.
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Wash your hands

Your arms can easily unfold bacteria around the kitchen and onto meals. It's vital to always wash your hands totally with soap and warm water:

before starting to put together food
after touching raw food resembling meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Don't forget to dry your arms completely as nicely, as a result of moist hands spread micro organism extra easily.
Hold worktops clean

Before you begin making ready food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you may want to clean them totally.

You need to change dish cloths and tea towels repeatedly to avoid any bacteria rising on the material.


Panang Chicken Curry
Panang Chicken Curry

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We hope you got benefit from reading it, now let’s go back to panang chicken curry recipe. You can cook panang chicken curry using 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Panang Chicken Curry:
  1. You need 1-2 tbsp ready-made Panang curry paste
  2. You need 2 chicken breasts cut into small cubes or strips
  3. Prepare 400 ml tin coconut milk
  4. Prepare 2-3 kaffir lime leaves (finely slices)
  5. Use 2-3 tbsp Thai fish sauce
  6. Provide 1-2 tbsp palm sugar
  7. Get 1 handful green beans (trimmed, chopped half)
  8. Prepare 1 carrot (cut about 4-5 cm long)
Steps to make Panang Chicken Curry:
  1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the panang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Add the chicken and cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
  3. Then add palm sugar, fish sauce and kaffir lime leaves. Simmer for 5-7 minutes.
  4. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  5. To serve, place the panang curry in a large bowl. Garnish with the red chillies and finely chopped kaffir lime leaves. Pair with steamed jasmine rice.
  6. (TIPS - You can find Panang curry paste online, in big supermarket stores or more authentic one in Asian grocery shops. Or you can make panang curry paste using red curry paste then add ground roasted peanuts to the mortar and pestle at the end.)

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