Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Curry

Panang chicken curry

INGREDIENTS

1 tablespoon peanut oil
500g chicken breast fillets, thinly sliced
40g packet Continental Thai Panang Curry recipe base paste
400ml can coconut milk
½ cup water
1 tablespoon fish sauce
2 teaspoons brown sugar
4 kaffir lime leaves
100g sugar snap peas, trimmed
100g snow peas, trimmed, halved
½ cup coriander leaves
¼ cup toasted peanuts, chopped
1-2 long red chillies, thinly sliced
lime wedges, to serve

METHOD

1. Heat oil in a wok or large saucepan on high. Stir-fry chicken in 2 batches for 2-3 minutes until browned. Transfer to a plate.

2. Add paste to wok. Cook, stirring, for 1 minute until fragrant. Blend in coconut milk, water, sauce, sugar and lime leaves.

3. Bring to boil. Reduce heat. Simmer for 10-15 minutes, stirring occasionally, until
sauce reduces by one-third.

4. Return chicken to wok with peas. Simmer for 4-5 minutes until chicken is cooked through. Stir coriander through.

5. Serve panang curry topped with nuts and chilli. Accompany with lime wedges.

Top tips
Serve curry with steamed rice or noodles.
This dish is also delicious made with seafood or pork.




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