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Chicken Panang Recipe


  • 4 Tablespoons Vegetable Oil
  • 1lb Chopped Chicken Breast
  • 1 Tin Coconut Milk
  • 8oz Chicken Stock
  • 4 Tablespoons Ground Peanuts
  • 1 Tablespoon Mango Chutney or Demerera Sugar
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Red Curry Paste
  • 10 Large Basil Leaves coarsely chopped
  • 10 Birds Eye Chillies de-stalked

Cooking method for Chicken Panang

Serves 2

Heat the oil in a frying pan to medium heat. Add the curry paste and stir fry for 1 minute. Add the chicken and brown on all sides.Now mix in the coconut milk, stock, peanuts, fish sauce and whole chillies. Bring to a simmer and add the sugar. Cover and leave for approx 15 mins, stirring occasionally and add water if becoming dry. Stir in the basil leaves and leave for a further 2 minutes or until the chicken is cooked through.

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