My Take On A Thai-style Chicken Panang Curry

This Thai-style Panang Chicken curry is a rich, creamy, and flavourful curry with coconut milk and peanuts.

It's milder than red Thai curry, with a lovely nutty creaminess from the peanut butter.

I like to add bell peppers, Thai basil leaves and plenty of lime juice for freshness. Serve with lots of fluffy rice and a good sprinkling of chopped peanuts for a quick and tasty dinner.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-panang-curry/

Ingredients:
2 tbsp oil
3 chicken breasts (approx. 525g/1.1lbs), chopped into bitesize chunks
1 pinch of salt and pepper
1 onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
2 cloves garlic peeled and minced
1 tbsp ginger paste
2 tbsp panang curry paste
2 tbsp peanut butter
240 ml (1 cup) chicken stock
400 ml (14oz) tin full-fat coconut milk
1 tbsp fish sauce
2 tbsp lime juice (juice of approx 1 lime)
2 tbsp light brown sugar
10 Thai basil leaves
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry

To serve:
Boiled rice – long grain or jasmine
2 tbsp chopped unsalted peanuts
2 spring onions (scallions) chopped
8-12 Thai basil leaves

Instructions:
1. Heat the oil in a large frying pan over a medium-high heat.

2. Add the chicken, salt and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point).

3. Add the onion, peppers, garlic, ginger and panang curry paste.

4. Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables.

5. Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar and Thai basil leaves.

6. Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through.

7. Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry).

8. Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions and a few fresh Thai basil leaves.

Notes
Can I make it ahead?
Yes, this is a great curry to make ahead and it reheats well. Make the curry, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a pan over a medium heat (you may need to add a splash of water to loosen it up) until the chicken is piping hot throughout.
Add the toppings when serving.

Can I freeze it?
Yes, make the curry, then quickly cool, and freeze it in an airtight container. Defrost in the refrigerator overnight, then reheat as per the 'make ahead' instructions above.

Ingredient swaps/additions
Swap out the chicken for quorn, tofu, or even meatballs.

Swap out the 14oz (400ml) coconut milk for 7oz(200ml) additional chicken stock plus 7oz(200ml) double/heavy cream.

If you can't find Panang paste,swap out the Panang curry paste for red Thai curry paste (note: red Thai curry paste is hotter and a little tangier than panang paste).

How to scale up and scale down this recipe
You can halve or double this recipe, sticking to the same ratios.If you double the recipe, it will take 5-10 minutes longer to cook, and you may need to add in a little more cornstarch slurry to thicken if desired.

#CookingShow #Recipe #thaifood