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.
Cals 883 · Prot 63 · Carbs 102 · Fat 29
Global Eats
30 min
Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.
Cals 883 · Prot 63 · Carbs 102 · Fat 29
Global Eats
Ingredients
For curry
Chicken breast
400 Grams
Shallots
1 Piece
Red pepper
1 Piece
Lemongrass
2 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 Grams
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) | 3695 / 883 |
| Fats (g) | 29.2 |
| of which saturated (g) | 12.7 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 12.4 |
| Fibers (g) | 9.2 |
| Proteins (g) | 63 |
| 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.
- Bring to a boil.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pan from heat.
- 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.
- 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 Thai Panang Chicken Curry with Jasmine Rice.
- Garnish with any remaining lime wedges and the Thai basil leaves.
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