Thai Panang Chicken Curry

17 December 2019 By

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)

To serve

  • Finely sliced kaffir lime leaves de-stemmed and finely sliced.
  • Coriander leaves
  • 2 tbsp coconut cream
  • Store bought fried shallots
  • Sliced fresh red chillies

Method

  1. Heat peanut oil in a deep pan over medium heat.
  2. Add minced shallots and red chillies and cook for 5 -8 minutes on low.
  3. Next add Latasha’s Kitchen Thai Red Curry Paste and cook, stirring for about 2-3 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.