Malaysian Meat Dishes: Panang Curry Kapitan Recipe – Curry other types of delicious culinary variety typical of Malaysia which still can you serve on the family dinner table was the panang curry. Cuisine soups of coconut milk and spices with a blend of fresh shrimp can be a delicious option for friends of nasi in dining hours your meal with the family.
If juxtaposed with various cuisine ala Indonesia may food curry is similar to a dish just not there was Coconut Curry extra shrimp served on the composition. short enough to make panang curry dishes with row material for spice pretty much but still easy to come by. You want to try to host it for side dishes on the menu hearty daily specials served and procedures could follow as in the recipe make delicious panang curry cuisine here.
Penang Curry Kapitan
- 1.5 kg chicken
- 4 tbsp oil
- 2 onions sliced/diced
- 2 tsp salt malaysian
- 15 red chilli:
- 15 shallots/small onions
- 4 cloves garlic
- 2cm piece turmeric root or about 1heaped tsp of turmeric powder
- 10 buah keras/candlenuts
- 1tbsp(5cmx2.5cm piece) blacan/dried shrimp paste
- 4 stalks lemon grass
- 1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
- 2tins coconut milk
- juice of 1 or 2 limes
Directions Penang Curry Kapitan:
Cut chicken down to bite size pieces or quarters.
Hea oil in wok or pot & lightl;y brown onions with salt. Add ground ingredients & fry till fragrant, stirring & adding a little coconut milk to make a paste & prevent the spices from burning.
Add in chicken & fry for a few minutes stirring & coating chicken pieces, pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender. Add in thick coconut milk before serving & once it comes back to the boil, remove from heat & pour in lime juice & serve with rice or roti jela.
Want to try make the Panang Curry Kapitan at home??