Thai Panang Chicken Curry

Marion’s Kitchen https://youtu.be/7LAb3GUCpnM INGREDIENT Thai Panang Chicken Curry European Print This

Serves: 4

Nutrition facts: – calories – fat

Ingredients

Marion’s Kitchen Thai Red Curry, which includes:

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 kaffir lime leaves to serve (optional)

sliced red chilli to serve (optional)

Instructions

STEP 1

Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

STEP 2

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).

STEP 3

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 kaffir lime leaves and chilli, if using.