Fav Dinners

Quick Thai Chicken Panang Curry

Name: Quick Thai Chicken Panang Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 500 g chicken (1lb, thighs or breast, chopped); 100 g Panang curry paste (3.5oz, homemade or store bought); 400 g coconut milk (1 can / 14.1oz, sub coconut cream); 8 Thai makrut / kaffir lime leaves (torn in halves); 1 Â½ tbsp fish sauce; 1 Â½ tbsp palm sugar (sub raw or brown sugar); 2 tbsp vegetable oil; 4 cups jasmine rice (cooked, sub with basmati or long grain); 2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish); 1 long red chilli (sliced thin for garnish)

Budget

4 servings

분량

5 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

500 g chicken (1lb, thighs or breast, chopped)

100 g Panang curry paste (3.5oz, homemade or store bought)

400 g coconut milk (1 can / 14.1oz, sub coconut cream)

8 Thai makrut / kaffir lime leaves (torn in halves)

1 Â½ tbsp fish sauce

1 Â½ tbsp palm sugar (sub raw or brown sugar)

2 tbsp vegetable oil

4 cups jasmine rice (cooked, sub with basmati or long grain)

2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)

1 long red chilli (sliced thin for garnish)

방향

Heat the vegetable oil in a large wok over high heat. Add the panang curry paste and torn kaffir lime leaves. Stir fry for 1-2 minutes until fragrant.

Throw in the chicken pieces, making sure to coat them well. Fry until mostly cooked through, around 5 minutes.

Pour in the coconut milk and stir well. Once it begins to boil, reduce the heat to a simmer. Allow the sauce to thicken and reduce slightly for another 8-10 minutes.

Switch off the heat and stir through the palm sugar and fish sauce. Once the sugar has dissolved, serve immediately with optional fluffy white rice and garnishes.

영양 정보

1회 제공량

칼로리

1053 kcal

지방 전체

33 g

포화 지방

23 g

불포화 지방

9 g

트랜스 지방

1 g

콜레스테롤

45 mg

나트륨

605 mg

탄수화물 전체

158 g

식이섬유

4 g

총 당류

6 g

단백질

27 g