Chicken Panang Curry Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp oil

3 chicken breasts (approx. 525g/1.1lbs), 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

Directions

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.

Nutrition

• Calories: 570 kcal
• Total Fat: 39 g
• Saturated Fat: 21 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.04 g
• Cholesterol: 84 mg
• Sodium: 809 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 35 g