Thai Panang Chicken Curry
with Jasmine Rice
Instructions
1 Prep vegetables
Chop the chicken. Peel and chop the shallots. Slice the bell pepper. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole.
2 Boil rice
Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and Panang curry paste. Cook for 2 min further.
4 Add
Add the chicken, bell pepper and chilli flakes (spicy!). Cook for 2 min. The chicken doesn't need to be cooked through at this point.
5 Add and simmer
Add the peanut butter, tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 10 min.
6 Finish and serve
Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemon grass piece and the lime leaves. Serve the curry over the cooked jasmine rice. Garnish with any remaining lime wedges and the thai basil leaves.
Tips for fussy eaters
Reserve some of the chicken and peppers, and prepare a mild stir fry for them. Serve over cooked rice.
Pro tip
Don't overcook the peppers - keep them slightly crunchy instead!
Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.
Cooking Time: 30 min
Cals 917 · Prot 56 · Carbs 91 · Fat 38
Gluten-Free
Dairy-Free
Ingredients
For curry
To serve
Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.
Cooking Time: 30 min
Cals 917 · Prot 56 · Carbs 91 · Fat 38
Gluten-Free
Dairy-Free
Instructions
1 Prep vegetables
Chop the chicken. Peel and chop the shallots. Slice the bell pepper. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole.
2 Boil rice
Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Start curry
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and Panang curry paste. Cook for 2 min further.
4 Add
Add the chicken, bell pepper and chilli flakes (spicy!). Cook for 2 min. The chicken doesn't need to be cooked through at this point.
5 Add and simmer
Add the peanut butter, tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 10 min.
6 Finish and serve
Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemon grass piece and the lime leaves. Serve the curry over the cooked jasmine rice. Garnish with any remaining lime wedges and the thai basil leaves.
Tips for fussy eaters
Reserve some of the chicken and peppers, and prepare a mild stir fry for them. Serve over cooked rice.
Pro tip
Don't overcook the peppers - keep them slightly crunchy instead!
Ingredients
For curry
To serve
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