Olive Magazine
Panang Curry Recipe with Chicken

Chicken panang curry

Published: February 28, 2018 at 10:15 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Ready in just 35 minutes this super easy cheat's chicken panang curry recipe is a simple yet flavoursome midweek meal for the family. Plus it's low in calories, too

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal464
fat29.8g
saturates17g
carbs9.8g
sugars7.4g
fibre2.9g
protein37.6g
salt1.6g
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Try this Panang curry, then check out our chicken Katsu curry, Thai red chicken curry, Thai green chicken curry and more chicken curry recipes.

*This recipe is gluten-free according to industry standards

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

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

Butter Chicken Curry Recipe
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