Thai Panang Curry

Ingredients

• 600g chicken breast, sliced
• 4 tbsp panang curry paste
• 2 cans coconut milk
• 2 tbsp peanut butter
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 5 kaffir lime leaves
• 1 red pepper, sliced
• Thai basil
• 2 tbsp oil

Instructions

1. Fry the curry paste in oil for 2 minutes.
2. Add half the coconut milk and bubble until the oil separates.
3. Stir in the chicken and pepper; cook 5 minutes.
4. Add the rest of the coconut milk, peanut butter, fish sauce, palm sugar and torn lime leaves.
5. Simmer 15 minutes until thick.
6. Finish with Thai basil.

Serving suggestions

• Serve with jasmine rice.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions