Food

Panang Chicken Curry

A delicious Thai-inspired red curry that goes well with any meat.
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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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