Khao Niew Panaeng

Khao Niew Panaeng is a delightful Thai snack featuring sticky rice topped with a rich and aromatic Panang curry made from halal ingredients. This unique dish combines the creaminess of coconut milk with tender, spiced meat for a satisfying and authentic experience.

Ingredients

• Sticky rice - 200 grams
• Coconut milk - 200 ml
• Chicken thigh (boneless, diced) - 150 grams
• Panang curry paste - 2 tablespoons
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime leaves (finely shredded) - 2 leaves
• Vegetable oil - 1 tablespoon
• Coriander (for garnish) - a few sprigs

Steps

1. Soak the sticky rice in water for at least 30 minutes, then drain.
2. In a steamer, place the soaked sticky rice in a cheesecloth and steam for about 20 minutes until tender.
3. In a pan, heat the vegetable oil over medium heat and add the Panang curry paste, stirring for about 1 minute until fragrant.
4. Add the diced chicken to the pan and cook until browned, about 5-7 minutes.
5. Pour in the coconut milk, fish sauce, and brown sugar, then bring to a gentle simmer. Cook for another 10-15 minutes until chicken is fully cooked and the sauce thickens slightly.
6. Stir in the shredded lime leaves and remove from heat.
7. To serve, place a portion of sticky rice on a plate and ladle the Panang curry with chicken over the rice. Garnish with coriander.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Provides a good source of energy from carbohydrates in sticky rice.
• Contains protein from chicken, which is essential for muscle repair and growth.

Tags