Panang curry is a little bit spicy, a little bit sweet. Start with Marion’s Kitchen Thai Red Curry kit as the base for this chicken curry, adding a little sugar for the sweetness. Extra lime leaves and chilli on top add colour and flavour.
INGREDIENTS
- THAI RED CURRY PASTE
- COCONUT MILK
- DRIED THAI HERBS & CHILLI
- BAMBOO SHOOTS
- 2 tbsp vegetable or canola oil
- 500g (about 1 lb) chicken breast, thinly sliced
- 1 tbsp white sugar
- sliced makrut lime leaves, to serve (optional)
- sliced red chilli, to serve (optional)
DIRECTIONS
- Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
- Pour in the creamy COCONUT MILK and stir. Add the chicken and stir until almost cooked. Stir through the sugar and the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots and stir. Simmer for a further 1-2 minutes or until chicken is cooked through. Remove from heat and transfer to a serving plate. Top with makrut lime leaves and chilli, if using.
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