Chicken Panang

Richer, sweeter and creamier than the more fragrant Thai red or green curries. Packed with sweet coconut and fragrant ginger and lemongrass, our Thai Panang Paste helps you create a delicious flavoursome curry in minutes.

Thai Panang Curry Paste

how to create it

What you’ll need:

1 x Tin Full Fat Coconut Milk

1 x Jar Panang Curry Paste

3 x Chicken Breasts, thinly sliced

1 x Red Pepper, finely sliced

50ml Double Cream

To Garnish – freshly chopped coriander, roasted peanuts and finely sliced red chilli.

  1. To start, pour the coconut milk into a pan, gently bring to the boil and then simmer for 5 mins.
  2. Add the Panang Curry Paste and mix thoroughly.
  3. Next, pop in your chicken and gently bring to the boil, reduce the heat and lightly poach the chicken for 5 mins.
  4. Drop in your red pepper and simmer for 2-3 mins.
  5. Pour in the cream and simmer for a further 1-2 mins until the chicken is cooked.
  6. To serve – garnish with a sprinkling of freshly chopped coriander, finely sliced red chilli and chopped roasted peanuts, alongside a steaming helping of aromatic jasmine rice. Simply divine.

Using beef fillet instead of chicken breasts and serve with noodles and stir-fried greens.

Substituting the meat for a combination of vegetables; such as squash, carrots, cauliflower and peppers together with cubes of tofu.