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Thai Chicken Panang Curry Recipe by

Authentic Thai Recipes with easy 'one-click' ingredients ordering
  • Thai Chicken Panang Curry
    (Panang Gai)

    Thai Chicken Panang Curry class=
Order all your ingredients with 'one-click'
Panang curry paste
Fish Sauce
Coconut Milk
Palm sugar blocks
Kaffir Lime Leaves
Thai Garlic (peeled)
Thai Basil (Sweet)
Eggplant (Small/Pea)
Large Red Chillies

Ingredients (for four people)

Note:
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have.
All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.

Method

    • Preparation Time: 5 minutes
    • Cooking Time: 15 minutes
    • Ready In: 20 minutes

    Instructions

    • 1. Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite fine.
    • 2. Heat half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates.
    • 3. Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
    • 4. Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes.
    • 5. Garnish with sliced red chillies. Serve hot accompanied by Thai jasmine rice.

Nutritional Information

  • Amount per serving

    • Calories: 376
    • Protein: 46g
    • Fat: 17g
    • Saturated fat: 12g
    • Carbohydrate: 9g
    • Fiber: 2g
    • Sodium: 306mg
    • Cholesterol: 121mg

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