For Phanaeng Sauce Base

To Finish Curry

  • Chicken breast, skinless 800.0 g
  • Demerara sugar 30.0 g
  • Red peppers 150.0 g
  • Light soy sauce 15.0 ml
  • Lime juice 25.0 ml

To Serve

  • Coriander 15.0 g
  • Tomatoes 150.0 g
  • Peanuts 50.0 g

A Red Thai curry that is sweet, sour, salty and spiced with the richness of peanuts.



  1. For Phanaeng Sauce Base

    • To Pan add KNORR Blue Dragon Thai Red Curry Concentrate, water, coconut milk and lime leaves.
    • Bring to boil and simmer for 10 minutes.
  2. To Finish Curry

    • Sauté the thinly sliced chicken and diced red pepper for 2 minutes then add the sauce.
    • Bring the sauce to boil andsimmer for 2 minutesensuring chicken temperature meets Food Safety Requirements.
    • Stir in the demerara Sugar, lime juice & zest and soy sauce then remove from the heat.
  3. To Serve

    • Garnish with the crushed roasted peanuts, diced tomato and coriander. Serve with sticky rice.