Panang Chicken Curry

Nutrition per serving

Estimated cost $4.20 per serving · $16.80 total

Ingredients

• 600g chicken thigh, sliced
• 3 tbsp panang curry paste
• 400ml coconut cream
• 100ml chicken stock
• 150g green beans, trimmed
• 4 kaffir lime leaves, torn
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 tbsp crushed roasted peanuts
• Jasmine rice, to serve

Contains: Soy, Peanuts

Method

1. 1

   Fry the curry paste in a splash of oil for 2 minutes.

2. 2

   Add the chicken and sear 4 minutes.

3. 3

   Pour in the coconut cream and stock, then add lime leaves, soy and sugar.

4. 4

   Simmer 15 minutes, then add the beans and cook 5 minutes more.

5. 5

   Stir through half the peanuts.

6. 6

   Serve over rice with the remaining peanuts sprinkled on top.