Chicken Panang Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml coconut milk
- 3 tablespoon curry paste, (Panang curry paste)
- 2 tablespoon palm sugar, grated
- 2 tablespoon fish sauce, (Nam Pla)
- 2 kaffir lime leaves
- 2 tablespoon oil, (peanut oil)
- 1 kg chicken thighs, divided at the joint
- 100 g beans, reen, cut into pieces
- 75 g basil, (Thai basil), about half a cup full
- 75 g peanuts, roasted, chopped, unsalted
- 2 chilli pepper (s), (red Thai chillies), cut into thin rings
Print Recipe
Pin Recipe Instructions
- Put the coconut milk with the curry paste, sugar, fish sauce and the lime leaves in a wok and bring to the boil. Reduce the heat and let the sauce simmer for about 15 minutes until it has boiled down by a third.
- Heat the oil in a pan and gradually fry the chicken thighs until they are lightly browned, then drain on kitchen paper. Then add the beans and half of the basil to the sauce, stir and let everything simmer uncovered for another 5 - 7 minutes.
- Serve the curry in bowls sprinkled with the chopped peanuts, chili rings and the remaining basil.
- Thai rice goes well with it.
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