Recipe: Appetizing Kyllingeboller i panang-karry

Kyllingeboller i panang-karry. This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor. Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut.

Cancel your takeout order and give it a try! Panang curry is the dish I used to order most often, so I have replicated it here in a homemade version. While the curry is simmering on the stove I usually whip up some quick and easy cauliflower rice. You can have Kyllingeboller i panang-karry using 28 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Kyllingeboller i panang-karry

1. You need 400 g of kyllingefars.
2. Prepare of salt.
3. It's of peber.
4. You need 1 of lille løg.
5. You need 1/2 of squash.
6. Prepare 4 of spsk. mel.
7. It's 1 of æg.
8. You need 2-3 cm of frisk ingefær.
9. Prepare of Sauce.
10. Prepare 1 of spsk. olie.
11. You need 1 of løg.
12. It's 1 of gulerod.
13. It's 1 of æble.
14. It's 1/2 of squash.
15. You need 1-2 of spsk. panang karrypasta (efter smag).
16. Prepare 1 of ds kokosmælk.
17. You need 2 of dl bouillon (kogevand fra kyllingebollerne).
18. It's of fiskesauce.
19. It's of evt. gurkemeje.
20. You need of evt. meljævning.
21. It's of Tilbehør:.
22. You need of kogte ris.
23. Prepare of frisk koriander.
24. Prepare of rosiner.
25. You need of æbleterninger.
26. Prepare of mangochutney.
27. You need of cashewnødder.
28. It's of limebåde.

I don't know if you guys have noticed, but I serve a lot of dishes with this rice secretly alongside it. This Chicken Panang Curry Recipe is lusciously coconut creamy, bursting with layers of flavor, and all made in one pot! Thai chicken panang curry is a rich curry with complex flavors. If Thai curry is your favorite curry, you'll find yourself loving this creamy less spicy Panang curry.

Kyllingeboller i panang-karry step by step

1. Rør kødet sejt med salt. Tilsæt peber, fintrevet løg, squash og ingefær, mel og æg..
2. Form farsen til kugler på størrelse med valnødder, og kog dem i letsaltet vand i ca. 10 min. Skær evt. en kødbolle over for at se, om den er gennemkogt..
3. Pil løget, og skær det i mindre stykker. Skræl gulerod og æble, og skær dem i mindre stykker. Skær squash i mindre stykker..
4. Varm olie op i en stor gryde, og steg grøntsager og æble i 5 min. under omrøring. Tilsæt karrypasta, kokosmælk og bouillon, og lad det småkoge under låg i ca. 15 min., til grøntsagerne er møre..
5. Blend sovsen med en stavblender til ensartet konsistens. Smag til med fiskesovs og peber..
6. Tilsæt evt. lidt gurkemeje, hvis du ønsker en lidt mere kulørt sauce..
7. Jævn evt. saucen med meljævning, hvis du ønsker en tykkere sauce..
8. Servér kyllingeboller i panang-karry med kogte ris og det foreslåede tilbehør anrettet i hver sin lille skål. Dryp limesaft over retten, og spis straks..
9. Tip: Panang-karrypasta fås hos asiatiske købmænd eller i velassorterede supermarkeder..

The creaminess of Panang curry and it's distinct strong. Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern I fell in love with Panang Curry at our local Tai Restaurant, and finally realized if I knew how to make it, I would be saving a lot of money!!! Panang curry paste isn't complete without the addition of a little fish sauce, which I highly recommend keeping in your pantry. If you enjoyed this panang chicken curry recipe, please send me a message or drop me a comment below.

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