Craving a Thai panang curry but haven’t got the time to make your paste from scratch? No worries, I got you! This quick and easy weeknight version makes use of my brand new Marion’s Kitchen Thai Red Curry Paste – and it’s a midweek saviour. Blended with a few extra special ingredients, and you’ve got a full-bodied, exquisitely flavoured dinner on the table in a fraction of the time.
1 tbsp blanched peanuts
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
Heat a small frying pan over medium-high heat and add the peanuts. Toast until lightly golden (be careful they don’t burn), then transfer to a mortar. Use a pestle to grind to a fine powder.
Transfer the ground roasted peanuts to a small bowl. Add the curry paste, ground cumin and ground coriander, then stir to combine.
Heat the vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook, stirring for about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.
Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with makrut lime leaves and slices of red chilli.