Chicken Panang




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  Ingredients

  Serves 2

  • 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
  • Buy a complete set of curry spices - click here
 


We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.		 

  Method

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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