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.
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.
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Ingredients
Number of People:
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 ML
Coconut milk
200 ML
Water
100 ML
Coconut sugar
10 Grams
Lime leaves
3 Pieces
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
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.
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. 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.
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