Recipes
![Thai Chicken Panang Curry by Chelsea Goodwin]()
Thai Chicken Panang Curry by Chelsea Goodwin
Energy
282 cals
Protein
29 g
Carbs
13 g
Fat
12 g
Calculated automatically based on ingredients
Ingredients
- 2 Tbs Vegetable Oil
- 1 Can Maesri Red panang curry paste
- 1 Tbs peanut butter (smooth or crunchy)
- 1-2 x 400ml Cans coconut cream
- 1 Tbs fish sauce
- 2-3 Tbs brown sugar (can use white)
- 1 Tbs fresh lime juice
- 1/3 Bunch coriander- stems finely chopped, leaves for garnish
- 500g Chicken breast or thigh, thinly sliced or diced
- 1 Cup veggies, sliced & diced
- Lime, chilli and coriander for garnish (optional)
Directions
1
Heat oil over medium high heat in large wok or frypan then add in paste and peanut butter, Stir for 2 minutes.
2
Add 1/2 can of coconut cream to paste mixture and cook, stirring for about 2-3 minutes.
3
Pour in the rest of the coconut cream then add fish sauce, lime juice, sugar and chopped coriander stems (if using) and bring to a gentle boil.
4
Add chicken and any slower cooking vegetables, reduce heat to medium low and simmer for about 10 minutes.
5
Add in quick cooking veggies and simmer for another few minutes or until vegetables are cooked to your liking. Taste to check spice level and add more coconut cream for a milder curry. Add additional lime juice, sugar or fish sauce if you think the flavours need adjusting.
6
Garnish with coriander leaves, chilli or lime wedges- serve with rice.
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