Thai Panang Curry

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

  1. Heat the can of coconut milk and gently simmer for 5 minutes.
  2. Add the Thai Panang curry paste and mix thoroughly.
  3. Add the chicken, gently bring to the boil, reduce heat, and gently poach for 5 minutes.
  4. Add the red pepper and simmer for 10-12 minutes until the chicken is cooked.
  5. Serve with steamed jasmine rice, freshly chopped coriander and chopped roasted peanuts.
TRY

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.