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  1. Home
  2. Food

Panang Chicken Curry

A delicious Thai-inspired red curry that goes well with any meat. - by that's life!
  • 29 Jun 2017
Panang Chicken Curry
Prep: 20 Minutes - Cook: 20 Minutes - Serves 6
Proudly supported by

We used Maesri Panang Curry paste in this recipe. As brands cary in chilli flavour, you may need to adjust how much you use,

Ingredients

  • ¼ cup vegetable oil
  • 1.5kg chicken thigh fillets, trimmed, cut in half crossways
  • 600g large finger eggplant, cut into 4cm-thick diagonal pieces
  • 114g can Panangcurry paste
  • 2 x 400ml cans coconut milk
  • 6 fresh kaffir lime leaves
  • ¼ cup fish sauce
  • 2 tablespoons brown sugar
  • 400g snake beans, trimmed, cut into 5cm pieces
  • 1 cup fresh Thai basil leaves 
  • steamed rice, to serve
  • extra Thai basil leaves, to garnish

Method

  1. Heat 2 tablespoons of the oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for 5 min, or until golden. Remove from pan.

  2. Heat remaining oil in same pan. Add eggplant. Cook, stirring occasionally, for 3-5 min, or until golden and tender. Add paste. Cook, stirring, for 1 min or until fragrant.

  3. Return chicken to pan with coconut milk, lime leaves, fish sauce and sugar. Bring to a boil. Simmer, stirring occasionally, for 15 min. Add beans and cook for a further 3-5 min, or until chicken is cooked and beans are tender. Stir in the basil leaves.

  4. Serve curry with steamed rice. Garnish with extra basil leaves.

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