Thai Panang Chicken Curry
A rich, warm red curry with flavour notes from Malaysia (Penang) Burma, and India.
To make this curry from scratch involves a long list of ingredients. With our Thai Red Curry Paste, you can be eating this Panang curry with little to no preparation and your dish will carry a deep rich, complex flavour it’s meant to have.
Traditionally, a curry like this would be simmered over a wood fire or on a stovetop. For ease of preparation, our recipe can even be finished off in your oven or pressure cooker.
Ingredients - Serves 4
- 2 tbsp peanut oil
- 5 banana shallots minced
- 2 red chillies minced
- ⅓ jar Latasha’s Kitchen Thai Red Curry Paste
- 700 g chicken thigh fillets, diced into chunks
- 1 tsp palm sugar
- 1½ tbsp gluten free soy sauce
- 200 ml Ayam coconut cream
- 80 ml water
- 1 tbsp smooth or crunchy store bought peanut paste
- 1½ tbsp finely shaved palm sugar
- Juice of half lime
- Pinch of salt or tsp fish sauce to taste (optional)
- Finely sliced kaffir lime leaves de-stemmed and finely sliced.
- Coriander leaves
- 2 tbsp coconut cream
- Store bought fried shallots
- Sliced fresh red chillies
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- Heat peanut oil in a deep pan over medium heat.
- Add minced shallots and red chillies and cook for 5 -8 minutes on low.
- Next add Latasha’s Kitchen Thai Red Curry Paste and cook, stirring for about 2-3 minutes.
- Then add diced chicken pieces and palm sugar. Stir to coat over medium heat until the chicken starts to colour and is no longer pink.
- Add the soya sauce, coconut cream and water. Bring to a quick boil, then reduce heat to low. Cover with a lid and simmer 40 minutes until the liquid has halved.
- Add the peanut paste, palm sugar and lime juice. Taste for seasoning and adjust to taste with a teaspoon fish sauce or pinch of salt.
- Plate up the curry then top with kaffir lime and coriander leaves and a drizzle of coconut cream. Garnish with fried shallots and slices of red chilli.