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	<title>
	Comments on: Penang Gai (Chicken Penang Curry)	</title>
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	<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/</link>
	<description>Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.</description>
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		<title>
		By: Kevin		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-27955</link>

		<dc:creator><![CDATA[Kevin]]></dc:creator>
		<pubDate>Thu, 01 Oct 2009 21:27:55 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-27955</guid>

					<description><![CDATA[Anonymous: Along with some rice and some vegetables side dishes, this should make 4 servings though you could easily increase the chicken to 1 1/2 pounds for larger portions.]]></description>
			<content:encoded><![CDATA[<p>Anonymous: Along with some rice and some vegetables side dishes, this should make 4 servings though you could easily increase the chicken to 1 1/2 pounds for larger portions.</p>
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		<title>
		By: Anonymous		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-27926</link>

		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Thu, 01 Oct 2009 00:58:07 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-27926</guid>

					<description><![CDATA[how many people is this recipe for???]]></description>
			<content:encoded><![CDATA[<p>how many people is this recipe for???</p>
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		<title>
		By: PHIL		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-13526</link>

		<dc:creator><![CDATA[PHIL]]></dc:creator>
		<pubDate>Sat, 08 Nov 2008 21:45:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-13526</guid>

					<description><![CDATA[Wicked curry recipe just like my local thai restaurant, maybe better !!!]]></description>
			<content:encoded><![CDATA[<p>Wicked curry recipe just like my local thai restaurant, maybe better !!!</p>
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		<title>
		By: redforever		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-2061</link>

		<dc:creator><![CDATA[redforever]]></dc:creator>
		<pubDate>Wed, 30 Jan 2008 17:29:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-2061</guid>

					<description><![CDATA[Someone suggested using lemon zest instead of kaffir lime leaves. &lt;BR/&gt;&lt;BR/&gt;Grated lime zest is better, or even freshly squeezed lime juice.&lt;BR/&gt;&lt;BR/&gt;And yes, if you do find kaffir lime leaves, freeze them.]]></description>
			<content:encoded><![CDATA[<p>Someone suggested using lemon zest instead of kaffir lime leaves. </p>
<p>Grated lime zest is better, or even freshly squeezed lime juice.</p>
<p>And yes, if you do find kaffir lime leaves, freeze them.</p>
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		<title>
		By: Kate		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-1243</link>

		<dc:creator><![CDATA[Kate]]></dc:creator>
		<pubDate>Wed, 28 Nov 2007 19:05:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-1243</guid>

					<description><![CDATA[Hey, i make thai curries all the time - you can get kaffir lime leaves [the freeze dried ones which need soaking in water before cooking with them, and removing before eating] at Tesco, they usually come in the asian specialty section, they have lots of things!]]></description>
			<content:encoded><![CDATA[<p>Hey, i make thai curries all the time &#8211; you can get kaffir lime leaves [the freeze dried ones which need soaking in water before cooking with them, and removing before eating] at Tesco, they usually come in the asian specialty section, they have lots of things!</p>
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		<title>
		By: Kevin		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-1137</link>

		<dc:creator><![CDATA[Kevin]]></dc:creator>
		<pubDate>Tue, 20 Nov 2007 03:36:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-1137</guid>

					<description><![CDATA[I found some kaffir lime leaves this weekend.  Thanks for the tip about freeing them Kalyn.]]></description>
			<content:encoded><![CDATA[<p>I found some kaffir lime leaves this weekend.  Thanks for the tip about freeing them Kalyn.</p>
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		<title>
		By: Laurie Constantino		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-1127</link>

		<dc:creator><![CDATA[Laurie Constantino]]></dc:creator>
		<pubDate>Mon, 19 Nov 2007 05:35:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-1127</guid>

					<description><![CDATA[That looks really delicious, and like it would make my taste buds tingle in the best way possible.  Kalyn, thanks for the tip about freezing kafir limes leaves -- I tend to let mine go bad in the refrigerator.  Never again!]]></description>
			<content:encoded><![CDATA[<p>That looks really delicious, and like it would make my taste buds tingle in the best way possible.  Kalyn, thanks for the tip about freezing kafir limes leaves &#8212; I tend to let mine go bad in the refrigerator.  Never again!</p>
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		<item>
		<title>
		By: Kalyn		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-1125</link>

		<dc:creator><![CDATA[Kalyn]]></dc:creator>
		<pubDate>Mon, 19 Nov 2007 00:53:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-1125</guid>

					<description><![CDATA[I do love Thai curries, but I confess that I buy the paste in a jar, so I&#039;m impressed that you are making your own.  My stepsister sends me kaffir lime leaves from California and I freeze them.  So if you order some, you can keep them good that way.]]></description>
			<content:encoded><![CDATA[<p>I do love Thai curries, but I confess that I buy the paste in a jar, so I&#8217;m impressed that you are making your own.  My stepsister sends me kaffir lime leaves from California and I freeze them.  So if you order some, you can keep them good that way.</p>
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		<title>
		By: Jerry		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-1124</link>

		<dc:creator><![CDATA[Jerry]]></dc:creator>
		<pubDate>Sun, 18 Nov 2007 23:35:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-1124</guid>

					<description><![CDATA[Kevin - kaffir lime leaves are relatively common in TO. If you go to one of the markets around Spadina and Dundas you will have no troubles. I work at Dundas and University so I often take a little field trip over.]]></description>
			<content:encoded><![CDATA[<p>Kevin &#8211; kaffir lime leaves are relatively common in TO. If you go to one of the markets around Spadina and Dundas you will have no troubles. I work at Dundas and University so I often take a little field trip over.</p>
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		<title>
		By: Sara		</title>
		<link>https://www.closetcooking.com/penang-gai-chicken-penang-curry/#comment-1080</link>

		<dc:creator><![CDATA[Sara]]></dc:creator>
		<pubDate>Wed, 14 Nov 2007 05:58:00 +0000</pubDate>
		<guid isPermaLink="false">https://www.closetcooking.com/2007/11/11/penang-gai-chicken-penang-curry/#comment-1080</guid>

					<description><![CDATA[That looks fantastic.  I love curry.]]></description>
			<content:encoded><![CDATA[<p>That looks fantastic.  I love curry.</p>
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