- 500 grams chicken breast or thigh fillets, diced (substitute with beef or pork)
- 400 ml coconut cream (or 140 ml cream and 260 ml milk)
- 2 tablespoon cooking oil
- 1½ tablespoon Spice Zen Panang Curry Spice Blend
- 2 small brown onions, finely chopped or pureed
- 2 teaspoon garlic, finely chopped or pureed
- 1 tablespoon fish sauce
- 1½ tablespoon palm sugar or brown sugar
- ½ teaspoon salt
- ¼ cup roasted peanuts, crushed (ignore for nut allergy)
- 1 fresh red chilli, sliced diagonally
- Fresh kaffir lime leaves, finely shredded
- Heat a pan over medium heat with 2 tablespoon oil. Add onion and garlic and sauté it for 2-3 minutes. Add Spice Zen Panang Curry Spice Blend, sauté it for a minute and then add half the amount of coconut cream. Stir it for 5 minutes till the oil starts to separate.
- Add the chicken, salt and rest of the coconut cream or milk. Bring it to boil, reduce the heat to simmer for approximately 15-20 min until chicken is cooked through and oil has separated.
- Add fish sauce and palm sugar. Taste and adjust fish sauce or palm sugar as required. Simmer for another 5 minutes. Garnish the curry with roasted peanuts, red chilli and kaffir lime.
- Serve it with jasmine rice and enjoy!
1 Review Hide Reviews Show Reviews
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Panang curry chicken
I bought the spice mix today at the Royal Easter Show and thanks to the information from the lovely lady who sold the spices I made the recipe as online. Didn’t have fish sauce so substituted with soy sauce and lime juice. The dish was very good and as nice as have had in a restaurant. The garnish of finely sliced kaffir lime leaf and crushed peanuts really made it. Would definitely buy more of the panang curry spice mix.
- 500 grams chicken breast or thigh fillets, diced (substitute with beef or pork)
- 400 ml coconut cream (or 140 ml cream and 260 ml milk)
- 2 tablespoon cooking oil
- 1½ tablespoon Spice Zen Panang Curry Spice Blend
- 2 small brown onions, finely chopped or pureed
- 2 teaspoon garlic, finely chopped or pureed
- 1 tablespoon fish sauce
- 1½ tablespoon palm sugar or brown sugar
- ½ teaspoon salt
- ¼ cup roasted peanuts, crushed (ignore for nut allergy)
- 1 fresh red chilli, sliced diagonally
- Fresh kaffir lime leaves, finely shredded
- Heat a pan over medium heat with 2 tablespoon oil. Add onion and garlic and sauté it for 2-3 minutes. Add Spice Zen Panang Curry Spice Blend, sauté it for a minute and then add half the amount of coconut cream. Stir it for 5 minutes till the oil starts to separate.
- Add the chicken, salt and rest of the coconut cream or milk. Bring it to boil, reduce the heat to simmer for approximately 15-20 min until chicken is cooked through and oil has separated.
- Add fish sauce and palm sugar. Taste and adjust fish sauce or palm sugar as required. Simmer for another 5 minutes. Garnish the curry with roasted peanuts, red chilli and kaffir lime.
- Serve it with jasmine rice and enjoy!
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