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Panang Chicken Curry

Panang Chicken Curry

Published on May 26, 2019 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

Panang Chicken Curry

Take-away will never compare to this home-made Panang Chicken Curry. A traditional Thai recipe, Panang Chicken Curry is flavoured with coconut milk and kaffir lime leaves which gives its distinct flavour. Make it tonight for dinner in just 35 minutes and with a side of rice.

Panang Chicken Curry

Product

CSR Rapadura Sugar

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Ingredients

  • 1 tbs peanut oil
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped
  • ΒΌ cup Panang curry paste
  • 500g chicken thighs, diced
  • 400ml coconut milk
  • 1 tbs fish sauce
  • 1 tbs CSR Rapadura Sugar
  • 2 kaffir lime leaves, 1 finely shredded, 1 scored

  • To serve
  • Thai basil
  • Roasted peanuts
  • Chillies
  • Limes
  • Rice

Instructions

  1. Heat oil in a large saucepan. Add onion and garlic, cooking over low heat for 3 mins. Add paste and cook a further 2 mins.
  2. Add chicken, coconut milk, fish sauce and sugar to pan. Bring to a gentle boil, then simmer for 10 mins or until chicken pieces are cooked.
  3. Serve chicken sprinkled with thai basil, peanuts and chilli. Accompany with lime and rice.

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