Panang Chicken Curry
A Red Thai curry that is sweet, sour, salty and spiced with the richness of peanuts.
Poultry
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Panang Chicken Curry
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+
£7.97
For Phanaeng Sauce Base
Coconut milk
/ml
400.0 ml
0%
Water
/ml
200.0 ml
0%
Knorr Professional Blue Dragon Thai Red Concentrated Sauce 1.1L
/ml
400.0 ml
0%
Lime leaves
/g
5.0 g
0%
To Finish Curry
Chicken breast, skinless
/g
800.0 g
0%
Demerara sugar
/g
30.0 g
0%
Red peppers
/g
150.0 g
0%
Light soy sauce
/ml
15.0 ml
0%
Lime juice
/ml
25.0 ml
0%
To Serve
Coriander
/g
15.0 g
0%
Tomatoes
/g
150.0 g
0%
Peanuts
/g
50.0 g
0%
/
For Phanaeng Sauce Base
-
Coconut milk 400.0 ml
-
Water 200.0 ml
-
Lime leaves 5.0 g
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
Preparation
-
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.
-
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.
-
To Serve
- Garnish with the crushed roasted peanuts, diced tomato and coriander. Serve with sticky rice.
