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Chicken Panang Curry
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Chicken Panang Curry

(1 review) Write a Review
$0.00
Serves:
3-4
Cooking Time:
25 minutes
Cuisine:
Thai, Malaysian
Special Diets:
Gluten Free, Lactose Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 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

 

 

  1. 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.
  2. 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.
  3. 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.
  4. Serve it with jasmine rice and enjoy!

1 Review Hide Reviews Show Reviews

  • Panang curry chicken
    5

    Posted by Peggy on 7th Apr 2021

    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.

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  • 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

 

 

  1. 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.
  2. 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.
  3. 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.
  4. Serve it with jasmine rice and enjoy!
Mail me to send Recipes: info@spicezen.com.au

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