Chicken Panang Curry
- Preparation and cooking time
- Total time
- 10 minutes preparation, 15 minutes cooking
- Easy
- Serves 2
Ingredients
- 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
Method
- STEP 1Make the rice in a rice cooker or some other method.
- STEP 2Heat the sunflower oil in a wok until very hot. Then add the curry paste and fry for 30-45 seconds.
- STEP 3Carefully add the coconut milk, brown sugar and fish sauce. Simmer for 5 minutes.
- STEP 4Add the chicken, red pepper and kaffir lime leaves. Simmer for a further 8-10 minutes.
- STEP 5If 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.
