Chicken panang curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp Thai red curry paste
- 400ml tin coconut milk
- 3 tbsp crunchy peanut butter
- 8 skinless chicken thigh filletscut into chunks
- 250g cherry tomatoes
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 3 limes1 juiced and 2 cut into cheeks or wedges to serve
- 2 large handfuls Thai basil or coriander
- 1 red chillideseeded and sliced, to serve
- to serve rice
Nutrition: per serving
- kcal464low
- fat29.8g
- saturates17g
- carbs9.8g
- sugars7.4g
- fibre2.9g
- protein37.6g
- salt1.6g
Method
step 1
Heat the curry paste in a pan with a spoonful of the thick part of the coconut milk for 3-4 minutes until it reduces, starts to fry and becomes fragrant. Add the rest of the coconut milk and bring to a simmer. Stir in the peanut butter until it dissolves into the sauce. Add the chicken and cook for 15 minutes. Add the cherry tomatoes and cook for 2 minutes or until they just start to burst. Stir in the fish sauce, sugar and lime juice. Stir in the Thai basil and chilli, and serve with rice and the limes to squeeze over.
