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Chicken Panang Curry

People often attribute this dish to Penang Island, however, its true origins are Thai. Rich with coconut and peanuts, the dish is subtly sliced with cumin and coriander, rice to soak up the sauce is a given!

ContainsFish, Peanut, Soy

Sizes

Ingredients

Chicken breast, Coconut milk, Capsicum (red), Jasmine Rice, Red curry paste (Soy), Lime, Peanuts, Thai basil, Fish sauce, Palm sugar, Coriander Seed, Cumin seeds

CONTAINS: Fish, Peanut, Soy.

Preparation and storage notes

Gently reheat on stovetop or cover with foil and reheat in 180 oven for 15-20 mins until heated through. Can be frozen, reheat from frozen adding an additional 20 mins.

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Chicken Panang Curry - Kate's Kitchen - Kate's Kitchen - Cafe, Cakes and Catering | Cookaborough