Date night Meal prepdairy-freegluten-free

Panang Chicken Curry

Name: Panang Chicken Curry
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 400ml coconut milk; 2 tbsp panang curry paste; 200g chicken breast, thinly sliced; 100g green beans, trimmed; 2-3 tbsp fish sauce; 1-2 tbsp light brown sugar; 2 makrut lime leaves, torn; Handful Thai basil leaves; 150g jasmine rice, to serve; 2 tbsp roasted peanuts, finely chopped

Fragrant, nutty Thai red curry loaded with tender chicken, crisp green beans and makrut lime.

40 min serves 2 Medium Watch

Ingredients

400ml coconut milk400ml

2 tbsp panang curry paste100g

200g chicken breast, thinly sliced300g

100g green beans, trimmed200g

2-3 tbsp fish sauce150ml

1-2 tbsp light brown sugar500g

2 makrut lime leaves, torn10g

Handful Thai basil leaves25g

150g jasmine rice, to serve500g

2 tbsp roasted peanuts, finely chopped200g

Method

First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.
Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.
Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.
Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.

Cost to cook

serves 2 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £6.26 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£15.32 est. · serves 2

Ingredients

400ml coconut milk400ml

2 tbsp panang curry paste100g

200g chicken breast, thinly sliced300g

100g green beans, trimmed200g

2-3 tbsp fish sauce150ml

1-2 tbsp light brown sugar500g

2 makrut lime leaves, torn10g

Handful Thai basil leaves25g

150g jasmine rice, to serve500g

2 tbsp roasted peanuts, finely chopped200g

Method

First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.

Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.

Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.

Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.