Quick Thai Chicken Panang Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

500 g chicken (1lb, thighs or breast, chopped)

100 g Panang curry paste (3.5oz, homemade or store bought)

400 g coconut milk (1 can / 14.1oz, sub coconut cream)

8 Thai makrut / kaffir lime leaves (torn in halves)

1 ½ tbsp fish sauce

1 ½ tbsp palm sugar (sub raw or brown sugar)

2 tbsp vegetable oil

4 cups jasmine rice (cooked, sub with basmati or long grain)

2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)

1 long red chilli (sliced thin for garnish)

Directions

Heat the vegetable oil in a large wok over high heat. Add the panang curry paste and torn kaffir lime leaves. Stir fry for 1-2 minutes until fragrant.

Throw in the chicken pieces, making sure to coat them well. Fry until mostly cooked through, around 5 minutes.

Pour in the coconut milk and stir well. Once it begins to boil, reduce the heat to a simmer. Allow the sauce to thicken and reduce slightly for another 8-10 minutes.

Switch off the heat and stir through the palm sugar and fish sauce. Once the sugar has dissolved, serve immediately with optional fluffy white rice and garnishes.

Nutrition

• Calories: 1053 kcal
• Total Fat: 33 g
• Saturated Fat: 23 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 45 mg
• Sodium: 605 mg
• Total Carbohydrate: 158 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 27 g