Thai-style Chicken Panang Curry
Calories per portion: 714 / 30 Mins to cook
This Thai-style panang curry is packed full of flavour and is mild on the spice level, which makes this a great family meal. You can of course up the heat by adding some red chili peppers! Chicken can be swapped out with sirloin steak if your budget allows.
Nutritional Values
| Calories | Fat | Saturated Fat | Carbs |
| 714 cals | 31g | 20g | 61g |
| Sugar | Fibre | Protein | Salt |
| 8g | 7g | 43g | 2g |
Ingredients
This recipe serves 4 people. Half the ingredients if you're cooking for 2 people.
- 2 - 3 large chicken breasts or 2 sirloin steaks
- 2 brown onions
- 2 peppers - any colour will do.
- 4 dried kaffir lime leaves or juice of 1 lime
- 2 generous tbsp of smooth peanut butter
- 40g of red Thai curry paste
- 18ml of fish sauce
- 2 tsp of ground turmeric
- 260g of white basmati rice
- 100g of creamed coconut or 400ml of full fat coconut milk
Other items you'll need
- Salt and pepper
- Vegetable / sunflower oil
- Large Wok or large frying pan
- Medium pan
- Granulated sugar
- Kitchen knife
- Measuring Jug
Method
Step 1
Take your chicken or steak out of the fridge to allow them to come up to room temperature.
Add your basmati rice to a medium pan and add 600ml (300ml if cooking for 2) of cold water with the lid on. Bring up to the boil.
Once boiling, turn the heat down to the lowest setting and let the rice sit for 12 - 14 mins. Don't take the lid off the pan as you'll lose all the heat and steam. Very important!
After 12 - 14 mins, turn off the heat and just leave the rice on the hob, it shouldn't burn. You'll use it at the end when you plate up.
Step 2
Peel and finely slice your onions or dice them finely if you don't like big slices.
Cut the tops off the peppers and cut the seeds and pith out carefully with a knife - or use a spoon if you don't feel confident. Dice the peppers (finely if cooking for kids who don't like them).
Move the onions and peppers to a separate plate and then cut your chicken breasts into thin strips or cubed - whatever you prefer. If using steak, cut into thin strips.
Wash your hands after handling raw meat.
Step 3
Whip out your wok or large frying pan and add 1 tbsp of vegetable oil. Turn up the heat to medium.
When the pan has some heat in, add the sliced onions and peppers and cook for 4 - 5 minutes or until they start to soften. Give them a turn once and a while too.
Step 4
If you're using coconut milk, skip this step and move onto step 7
Boil a half kettle or microwave 450ml of water.
If your creamed coconut comes in a packet, rough it up a bit and squeeze it to help break it up. Take it out of the packet and using a knife, cut it into small blocks.
Step 5
Add 450ml of boiling water to your measuring jug and then dissolve the creamed coconut.
Add in the 2tsp of ground turmeric, 18ml of fish sauce (this stuff stinks, but once you cook it off, it's actually adds a nice flavour), 2tsp of granulated sugar, 4 kaffir lime leaves or lime juice and finally the 2tbsp of smooth peanut butter.
Give everything a good stir and mix together.
Step 6
By now your onions and peppers should have softened, add your chicken breast into the wok along with the 40g of red Thai curry paste
Fry for about 4-5 minutes to get some colour on the meat. the chicken / steak doesn't have to be fully cooked through at this point. We'll do that in the next step.
After 4-5 minutes or when your meat gets some colour to it, add your peanut butter stock and cook for a further 8 minutes or until the meat is fully cooked. If you're using coconut milk, add it all to the pan along with all the ingredients from step 5 and cook for the same amount of time.
Step 7
Once the meat is cooked and the sauce has thickened. Add a pinch of salt and this is your Thai-style chicken panang curry!
Next take the lid off the rice pan and using a fork give it a good fluff up. Now it's time to plate up!
Add your your chicken panang curry to one side of the plate and the basmatic rice alongside it