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Panang Chicken Curry

A delicious Thai-inspired red curry that goes well with any meat.
6
20M
20M
40M

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

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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