Name: Thai Panang Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp oil; 3 chicken breasts (approx. 525g/1), chopped into bitesize chunks; pinch salt and pepper; 1 onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 cloves garlic, peeled and minced; 1 tbsp ginger paste; 2 tbsp panang curry paste; 2 tbsp peanut butter; 240 ml (1 cup) chicken stock; 400 ml (14 oz) tin full-fat coconut milk; 1 tbsp fish sauce; 2 tbsp lime juice (juice of approx 1 lime); 2 tbsp light brown sugar; 10 Thai basil leaves; 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry; boiled rice (long grain or jasmine); 2 tbsp chopped unsalted peanuts; 2 spring onions (scallions), chopped; 8-12 Thai basil leaves

Description

A delicious Thai Panang Chicken Curry, rich with coconut milk and flavorful spices.

Ingredients

Scale

2 tbsp oil
3 chicken breasts (approx. 525g/1), chopped into bitesize chunks
pinch salt and pepper
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, peeled and minced
1 tbsp ginger paste
2 tbsp panang curry paste
2 tbsp peanut butter
240 ml (1 cup) chicken stock
400 ml (14 oz) tin full-fat coconut milk
1 tbsp fish sauce
2 tbsp lime juice (juice of approx 1 lime)
2 tbsp light brown sugar
10 Thai basil leaves
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
boiled rice (long grain or jasmine)
2 tbsp chopped unsalted peanuts
2 spring onions (scallions), chopped
8–12 Thai basil leaves

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Instructions

Heat the oil in a large frying pan over a medium-high heat.
Add the chicken, salt, and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point).
Add the onion, peppers, garlic, ginger, and panang curry paste.
Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables.
Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves.
Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through.
Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry).
Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions, and a few fresh Thai basil leaves.

Notes

Adjust the lime juice and fish sauce to taste for flavor balance.
Garnish with extra Thai basil leaves for a fresh touch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 6g
Sodium: 900mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 35g
Cholesterol: 95mg