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Member recipe

Chicken Panang Curry

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Serves 2

An authentic thai recipe.

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  • 160ml of rice
  • 250g of quality chicken
  • 1 red pepper, chopped into small slices
  • 1 tbsp sunflower oil
  • 1 tbsp panang curry paste
  • 400ml coconut milk
  • 1 tbsp fish sauce
  • Half tbsp brown sugar
  • 2-4 kaffir lime leaves (optional)
  • Water


    1. Make the rice in a rice cooker or some other method.
    2. Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
    3. Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
    4. Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
    5. If the curry has reduced down too much and become too thick, salty or concentrated, add water a tablespoon at a time to thin it out.

Comments, questions and tips

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25th Apr, 2013
Sprinkled a few toasted cashew nuts on served dish and used jasmine rice. Oh yes! A family favourite.
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