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Chicken Panang Curry

Serves 2


  • 300g chicken fillets (sliced)
  • 2 cups coconut milk
  • 2 tbsp panang curry paste
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • 2 tsbp oil
  • 50g capsicums
  • 1 tbsp ground roasted peanuts (ground through food processssor)
  • 1 kaffir lime leaf

Heat oil and paste in a medium heat and cook for 1 minute. Add 3 tbsp coconut milk and bring tothe boil (approx 30 seconds)

Add chicken, stir fry until the chicken’s cooked, add remainder of coconut milk, sugar, fish sauce, peanuts, kaffir lime leaf and bring to the boil for about 5 ­ 8 minutes. Add capsicums and heat for a further 2/3 minutes.

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