Chicken PanangPrep.Time: 15 min
Cook.Time: 25 min
ToolsNon-stick Frying Pan
Ingredients500g/1.1b Chicken Breast
2 Cooking Onions
4 Cloves Garlic
(in own juice)
1 Tin Coconut Milk
4-5 Tbsp Panang Curry Paste
Handful Green Beans
Handful Bean sprouts
3 Large Tomatoes
1 Tbsp Galangol
(normal ginger if not)
4 Tbsp Tomato Puree
2 Tbsp Olive Oil
2-3 Tbsp Palm Sugar
1-2 Fresh Lemongrass
(or Pinch Dried Lemongrass)
MethodPeel and finely chop the onions.
Trim the green beans.
Gently fry the onions in the olive oil until they have softened.
Cut the chicken breasts into 2.5cm/1" cubes.
Peel and finely chop the garlic.
Add the garlic, cubed chicken and curry paste and fry for a few minutes, stirring constantly.
Chop the lemongrass into 2.5cm/1" lengths if using fresh.
Add coconut milk, green beans, galangol, lemon grass, palm sugar and tomato puree.
Quarter and half the tomatoes and add to the pan.
Stir well and then simmer for 15 minutes.
Half or quarter the mushrooms.
Add mushrooms and simmer for a further 10 minutes.
Finally stir in bean sprouts and season with black pepper.
Stir well and then serve with boiled or thai rice.
You can use any meat or fish for this. If using cooked meat or fish add with the mushrooms.
You can use soft brown sugar if you have no palm sugar (not as good though).
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