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
1/2 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
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.
Notes:
– For a comforting meal, I like to serve this with a side of steamed rice and a classic Thai omelette .
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?
https://milkio.co.nz/grass-fed-ghee/
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!