Chicken and Peanut Panang Curry Recipe

Preparation time: 25 minutes
Total cooking time: 30-40 minutes
Recipe serves 4

Ingredients

1 tablespoon oil
1 large red onion, chopped
1-2 tablespoons Panang Curry Paste
1 cup coconut milk
500g chicken thigh fillets, cut into bite-size pieces
4 kaffir lime leaves

¼ cup coconut cream

1 tablespoon fish sauce

1 tablespoon lime juice

2 teaspoons soft brown sugar

½ cup fresh roasted peanuts, chopped

½ cup Thai basil leaves

½ cup chopped fresh pineapple 

1 cucumber, sliced

chilli sauce

Method

1. Heat the oil in a wok or large frying pan. Add the onion and curry paste to the wok and stir over medium heat for 2 minutes. Add the coconut milk and bring to the boil. 

2. Add the chicken and kaffir lime leaves to the wok; reduce the heat and cook for 15 minutes. Remove chicken with a wire mesh strainer or slotted spoon. Simmer the sauce for 5 minutes or until it is reduced and quite thick.

3. Return the chicken to the wok. Add the coconut cream, fish sauce, lime juice and brown sugar; cook for 5 minutes. Stir in the peanuts, basil and pineapple. Serve with sliced cucumber on the side, some chilli sauce, if desired, as well as steamed rice.