Panang Chicken Curry – recipe | Unilever Food Solutions UK
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For Phanaeng Sauce Base

To Finish Curry

  • Chicken breast, skinless 800 g
  • Demerara sugar 30 g
  • Red peppers 150 g
  • Light soy sauce 15 ml
  • Lime juice 25 ml

To Serve

  • Coriander 15 g
  • Tomatoes 150 g
  • Peanuts 50 g
  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.