Curry Chicken Paenang

    40 minutes

    Paenang curry is a variety of Thai curry that is generally milder than other countries. You can use shop bought paenang curry paste or make your own.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2 (400ml) tins coconut milk
    • 3 tablespoons paenang curry paste
    • 2 tablespoons grated palm sugar
    • 2 tablespoons fish sauce
    • 2 kaffir lime leaves, torn
    • 2 tablespoons peanut oil
    • 1 kg boneless skinless chicken thigh fillets, cut into large chunks
    • 100g green beans, diced
    • 1/2 cup Thai basil leaves
    • 1/2 cup unsalted roasted peanuts, roughly chopped
    • 2 red Thai chillies, thinly sliced

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place coconut milk, curry paste, sugar, fish sauce and lime leaves in a large frying pan and bring to the boil. Simmer on low heat about 15 minutes or until reduced by a third.
    2. Heat oil in a frying pan and lightly brown the chicken. To the curry add chicken, beans and 1/4 cup basil leaves. Cook, stirring, about 5 minutes until the beans are tender.
    3. Serve sprinkled with remaining basil, peanuts and chilli.

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