Panang Chicken Curry
A mild curry using authentic Thai curry paste and made in one pot.
Servings: 6
Ingredients
- 100g / 1/3 cup This is an affiliate link.panang curry paste
- 1 tbsp vegetable oil
- 400g / 14 oz This is an affiliate link.coconut milk
- 500g / 1 lb chicken thighs skinless and boneless, cut into bit-sized pieces
- 2 small potatoes peeled and cut into bit-sized chunks
- 2 kaffir lime leaves
- 1 tsp fish sauce
- 1 red chilli
- 1 tbsp peanuts chopped
- a few Thai basil leaves for garnish
Instructions
- In a large frying pan or a wok stir fry the curry paste with 1 tbsp of vegetable oil over medium heat until the flavour is released. Then gradually add the coconut milk and stir to combine.
- Now add the chicken and potato pieces along with the kaffir leaves, bring the liquid to a simmer, then continue cooking for 25 minutes or until the chicken and potatoes are fully cooked and the sauce is reduced by a half.
- Now taste the sauce and add the fish sauce to balance the flavour if needed. Serve with jasmine rice, sliced red chillies and fresh Thai basil leaves for garnish. Sprinkle with chopped roasted peanuts before serving.
Nutrition
Calories: 396kcal | Carbohydrates: 16g | Protein: 17g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 165mg | Potassium: 680mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2766IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 4mg