About this recipe:This colourful Thai panang curry with coconut milk and chicken is a quick and easy weeknight dinner full of exotic flavours and a hint of spice.
1 tablespoon red curry paste, or more to taste
2 (400ml) tins coconut milk
4 skinless, boneless chicken breasts, cubed
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon Thai seasoning (optional)
1 clove garlic, crushed
1 red pepper, thinly sliced (optional)
1 stalk lemongrass, bottom third only, peeled and minced
10g Thai basil leaves, torn into bite-size pieces
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Method Prep:20min › Cook:15min › Ready in:35min
Heat a wok or large pan over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes.
Stir red pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavours, about 1 minute.
You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.
If you are scaling this recipe up or down, count on using 1 tin of coconut milk for every 2 to 3 chicken breasts.