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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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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