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Member recipe

Chicken Panang (Panang Gai)

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Serves 2

Easy and quick Thai recipe, an impressive dish to serve at a dinner party.

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  • 2 Chicken Breasts (Sliced)
  • 1 Tablespoon Of Panang Curry Paste
  • ½ Cup Of Fresh Chopped Pineaple
  • 4-6 Peach Slices
  • 2 Kaffir Lime Leaves
  • ½ Tin Of Coconut Milk (200g)
  • 1 Tablespoon Of Sugar
  • ½ Tablespoon Of Fish Sauce (Nam Pla)
  • 1 Tablespoon Of Fresh Cooking Oil


    1. Fry the curry paste in the oil over a medium heat for about 20-30 seconds
    2. Add the chicken to the wok, and stir fry until tender
    3. Add the coconut milk and bring to the boil
    4. Add the remaining ingredients and cook for a further 2-3 minutes, stirring gently.
    5. Garnish with sliced fresh red chillies and serve with Thai fragrant rice

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