Thai Panang Chicken Curry

Name: Thai Panang Chicken Curry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Shallots; 1 Piece of Red pepper; 1 Piece of Lemongrass; 2 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 30 Grams of Panang curry paste; 2 Grams of Chilli flakes; 30 Grams of Peanut butter; 15 Grams of Tamarind paste; 10 ML of Fish sauce; 200 ML of Coconut milk; 100 ML of Water; 10 Grams of Coconut sugar; 3 Piece of Lime leaves; 1 Piece of Lime; 150 Grams of Jasmine rice; 300 ML of Water; 15 Grams of Thai basil; 1 Tsp of Salt

with Jasmine Rice

Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.

376 Reviews

Cals 874 · Prot 63 · Carbs 100 · Fat 29

Global Eats

30 min

Thai Panang Chicken Curry with Jasmine Rice

Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.

376 Reviews

Cals 874 · Prot 63 · Carbs 100 · Fat 29

Global Eats

Ingredients

For curry

Chicken breast

400 Grams

Shallots

1 Piece

Red pepper

1 Piece

Lemongrass

1 Piece

Vegetable oil

2 Tbsp

Ginger garlic paste

10 Grams

Panang curry paste 7*

30 Grams

Chilli flakes

2 Grams

Peanut butter 1*9*

30 Grams

Tamarind paste

15 Grams

Fish sauce 6*10*

10 ML

Coconut milk

200 ML

Water

100 ML

Coconut sugar

10 Grams

Lime leaves

3 Piece

Lime

1 Piece

To serve

Jasmine rice

150 Grams

Water

300 ML

Thai basil

15 Grams

Salt

0.5 Tsp

Allergens

*7 Crustaceans, *1 Peanuts, *9 Soya, *6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3655 / 874
Fats (g)	29.2
of which saturated (g)	12.7
Carbohydrates (g)	100
of which sugars (g)	12.4
Fibers (g)	9.1
Proteins (g)	62.8
Salt (g)	4.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Chop the chicken. Peel and chop the shallots. Deseed and finely slice the pepper. Finely slice 5 cm of the lemongrass. 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 with a pinch of salt and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and Panang curry paste. Cook for 2 min further.

4 Add

Add the chicken, peppers and chilli flakes (spicy!). Cook for 2 min. The chicken doesn't need to be cooked through at this point.

5 Simmer

Add the peanut butter, tamarind paste, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 10 min.

6 Serve

Slice the lime into wedges. Add the fish sauce and a squeeze of lime juice to the curry. Remove the lemongrass piece and the lime leaves. Serve the curry over the jasmine rice. Garnish with any remaining lime wedges and the Thai basil leaves.

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