Name: Panang chicken curry
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 500 gram chicken breast fillets, thinly sliced; 40 gram packet continental thai panang curry recipe base paste; 400 millilitre can coconut milk; 1/2 cup water; 1 tablespoon fish sauce; 2 teaspoon brown sugar; 4 kaffir lime leaves; 100 gram sugar snap peas, trimmed; 100 gram snow peas, trimmed, halved; 1/2 cup coriander leaves; 1/4 cup toasted peanuts, chopped; 1 long red chillies, thinly sliced; lime wedges, to serve

Panang chicken curry

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Serves 4

Prep

15M

Cook

27M

Total

42M

Ingredients

1 tablespoon peanut oil

500 gram chicken breast fillets, thinly sliced

40 gram packet continental thai panang curry recipe base paste

400 millilitre can coconut milk

1/2 cup water

1 tablespoon fish sauce

2 teaspoon brown sugar

4 kaffir lime leaves

100 gram sugar snap peas, trimmed

100 gram snow peas, trimmed, halved

1/2 cup coriander leaves

1/4 cup toasted peanuts, chopped

1 long red chillies, thinly sliced

lime wedges, to serve

Method

1.Heat oil in a wok or large saucepan on high. Stir-fry chicken in 2 batches for 2-3 minutes or until browned. Transfer to a plate.

2.Add paste to wok. Cook, stirring, for 1 minute or until fragrant. Blend in coconut milk, water, sauce, sugar and lime leaves.

3.Bring to boil. Reduce heat. Simmer for 10-15 minutes, stirring occasionally, until sauce reduces by one-third.

4.Return chicken to wok with peas. Simmer for 4-5 minutes until chicken is cooked through. Stir in coriander.

5.Serve panang curry topped with nuts and chilli. Accompany with lime wedges.

Serve curry with steamed rice or noodles. This dish is also delicious made with seafood or pork.
Note

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