panang curry

Serves 2


  • 1 tablespoon olive oil
  • 2-3 tablespoons Panang curry paste
  • 2 chicken breasts, cut into cubes
  • 400ml can of coconut milk
  • 1 tablespoon brown or coconut palm sugar
  • 1 tablespoon fish sauce
  • 3 kaffir lime leaves, torn
  • 1 tablespoon crushed peanuts, optional


  1. Heat the olive oil in a shallow pan over a medium heat
  2. Add the chicken and cook for 5 minutes
  3. Stir in the curry paste and cook for another 5 minutes
  4. Mix in the sugar and fish sauce
  5. Pour in the coconut milk and bring to the boil
  6. Simmer for 15 minutes
  7. Top with the kaffir lime leaves and crushed peanuts
  8. Serve with rice

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