Thai Panang Chicken Curry

with Jasmine Rice

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Instructions

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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.

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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.

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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.

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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.

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5 Add and simmer

Add the peanut butter, tamarind paste, fish saucecoconut milk, measured water, coconut sugarlime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 10 min.

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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

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 30 Grams
Chilli flakes 2 Grams
Peanut butter 30 Grams
Tamarind Paste 15 Grams
Fish sauce 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

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

photo

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.

photo

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.

photo

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.

photo

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.

photo

5 Add and simmer

Add the peanut butter, tamarind paste, fish saucecoconut milk, measured water, coconut sugarlime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 10 min.

photo

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

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 30 Grams
Chilli flakes 2 Grams
Peanut butter 30 Grams
Tamarind Paste 15 Grams
Fish sauce 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
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