Chicken panang curry

Name: Chicken panang curry
Total time: 35 min
Yield: Serves 4
Ingredients: 4 tbsp Thai red curry paste; 400ml tin coconut milk; 3 tbsp crunchy peanut butter; 8 skinless chicken thigh fillets cut into chunks; 250g cherry tomatoes; 1 tbsp fish sauce; 2 tsp brown sugar; 3 limes 1 juiced and 2 cut into cheeks or wedges to serve; 2 large handfuls Thai basil or coriander; 1 red chilli deseeded and sliced, to serve; to serve rice

Published: February 28, 2018 at 10:15 AM

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Serves 4

Easy

Total time: 35 mins

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Ready in just 35 minutes this super easy cheat's chicken panang curry recipe is a simple, low-calorie, yet flavoursome midweek meal for the family

Gluten free

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Try this Panang curry, then check out our chicken katsu curry, Thai red curry, Thai green chicken curry, peanut butter chicken curry and more chicken curry recipes.

Ingredients

Nutrition

4 tbsp Thai red curry paste
400ml tin coconut milk
3 tbsp crunchy peanut butter
8 skinless chicken thigh fillets

cut into chunks
250g cherry tomatoes
1 tbsp fish sauce
2 tsp brown sugar
3 limes

1 juiced and 2 cut into cheeks or wedges to serve
2 large handfuls Thai basil or coriander
1 red chilli

deseeded and sliced, to serve
to serve rice

Nutrition: per serving

kcal464

low
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.

Check out more of our chicken curry recipes

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