1 tbsp blanched peanuts
1/2 jar Marion’s Kitchen Thai Red Curry Paste
1 tsp ground cumin
1 tsp ground coriander
2 tbsp vegetable oil
500g (1 lb) chicken thigh fillets, thinly sliced
¾ cup coconut milk
1½ tbsp fish sauce, or to taste
1½ tbsp finely shaved palm sugar, or to taste
2 tbsp coconut cream
finely sliced makrut lime leaves, to serve
sliced fresh red chilli, to serve
I tried the red curry paste with chicken and green beans. The most authentic store bought curry paste I have ever tried. I can’t wait to make my favourite Panang curry using red curry paste and the recipe on on the website
Finally found a great store-bought curry paste
Tonight we made the chicken panang curry for dinner using Marion’s new red curry paste. Was so pleased to find our local coles stocked it! It was so delicious and not too spicy like some other jar curry pastes we’ve tried before. Can’t wait to try the green curry and massaman next time!
Easy Weeknight Chicken Panang Curry
The recipe for Easy Weeknight Chicken Panang Curry is a tasty one. I wish to cook the recipe with grass-fed ghee instead of vegetable oil. The taste and aroma of ghee are the perks of cooking the chicken recipe with ghee. Will it be a good choice on my part?
Response from Marion's Kitchen
Hi and thanks so much for your comment! Cooking oil is totally personal preference – we reckon ghee would be great, although it may change the taste of the dish ever so slightly. Let us know how it goes!