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Get your hands on Marion’s NEW cookbook, Just As Delicious. Pre-Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Pre-Order Now

Thai Panang Chicken Curry

Panang curry is a little bit spicy, a little bit sweet. Start with Marion’s Kitchen Thai Red Curry kit as the base for this chicken curry, adding a little sugar for the sweetness. Extra lime leaves and chilli on top add colour and flavour. 

WATCH THIS RECIPE

THAI PANANG CHICKEN CURRY

PREP TIME

5 minutes
COOK TIME

15 minutes
SERVES

4
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 makrut lime leaves, to serve (optional)

sliced red chilli, to serve (optional)

Steps
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 makrut lime leaves and chilli, if using.

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