Penang/Panang Chicken Curry (Deconstructed)

Deconstructed refers to the idea of breaking apart elements traditionally combined together to make a dish, and serving the items separately in a unique way.

When chefs deconstruct a dish, they present all of the key components of that dish at the same time, but not necessarily mixed together.

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Phanaeng, also spelled phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan’s book Tamra Kap Khao, published in 1890.

Recipe: Penang Curry paste.
Dry ingredients-
2 tsp coriander seeds – roasted until brown.
1/2 tsp cumin seeds- roasted until brown.
3 pieces of mace -roasted until brown.
3 long mild green chili , roasted until brown.
2 cardamom -roasted until brown.
1/2 tsp black peppercorns.
1/2 tsp salt.
12 dry red chilies, seeds removed and soaked in water for at least 10 minutes and then finely chopped.
Fresh ingredients-
10gm galangal -skin removed, chopped.
10gm lemongrass- lower 1/3 only, chopped.
5gm kaffir lime rind- chopped.
10gm coriander root- chopped.
15gm shallots – chopped.
10gm garlic – crushed.
5gm shrimp paste.

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Put the coriander seeds, cumin seeds, mace, long green chilli, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle. Then add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. Or all the ingredients for the paste can also be put into a blender or food processor and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water. This recipe will make about 4-5 100-130gms of curry paste.


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