Recipes

Thai Chicken Panang Curry by Chelsea Goodwin

30 min
11 ingredients
4 servings
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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