Chicken Panang Curry
People often attribute this dish to Penang Island, however, it’s 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 must!
Allergens -
Fish, Peanut, Soy.
Ingredients
Chicken breast, Lime, Coconut milk, Capsicum (red), Jasmine Rice, Red curry paste, Peanuts, Thai basil, Fish sauce, Palm sugar, Coriander Seed, Cumin seeds.
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.