Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 500g chicken breast fillets, thinly sliced

  3. 40g packet Continental Thai Panang Curry recipe base paste

  4. 400ml can coconut milk

  5. cup water

  6. 1 tablespoon fish sauce

  7. 2 teaspoons brown sugar

  8. 4 kaffir lime leaves

  9. 100g sugar snap peas, trimmed

  10. 100g snow peas, trimmed, halved

  11. cup coriander leaves

  12. cup toasted peanuts, chopped

  13. 1-2 long red chillies, thinly sliced

  14. lime wedges, to serve

Instructions Jump to Ingredients ↑

  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.

  6. Top tips Serve curry with steamed rice or noodles.

  7. This dish is also delicious made with seafood or pork.

  8. More recipes Bibimbap Tofu patties with Thai salsa Chicken and kumara lasagne


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