Thai Penang Chicken Curry
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 (4 with appetisers)
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Course
Main Course, Others
Thai Penang Chicken Curry
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Thai Panang Chicken Curry. A slightly sweeter, milder curry that is packed with wonderful Thai flavours. It is quick to make and utterly delicious. AND it uses supermarket ingredients!!!
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Ingredients
For the curry paste
- 1 small onion
- 5 cm piece of ginger
- 3 garlic cloves
- 1 tablespoon unsalted peanuts
- 2 red chillies
- 2 kaffir lime leaves - see notes
- juice of ½ lime
- 4 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 ½ tablespoon fish sauce
- 1 teaspoon shrimp paste
- 1 teaspoon palm sugar or raw sugar
- 2 teaspoon paprika
- 1 teaspoon Turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
For the Curry
- 500 g chicken breast
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
- 1 can coconut cream (400g/13oz)
- 1 Handful fresh coriander
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Instructions
- Start by making the curry sauce.
- Peel the onion and cut it in half. Place it cut side down in a large frying pan and place over a medium heat. Leave it for about 5 minutes until it is a dark golden brown colour.
- Peel the garlic and ginger.
- Place the onion, garlic and ginger into a food processor. Add the remaining curry paste ingredients into a food processor and whizz until you have a rough paste.
- If you are finding it hard to get the paste consistency, add two or three tablespoons of your coconut cream.
- Cut the chicken into small bite sized pieces and set to one side.
- In the frying pan you cooked the onion in, add the sesame oil and the vegetable oil and then empty in your curry paste. Fry it gently over a low heat until everything is starting to smell amazing! About 4 minutes.
- Add the chicken pieces and stir well to coat the chicken.
- Cook for 5 minutes and then pour in the coconut cream.
- Bring to the boil and then simmer for 5-10 minutes until your chicken is cooked through (the exact time will depend on how small you cut your chicken)
- Serve with jasmine rice and plenty of fresh coriander.
Notes
- I buy my kaffir lime leaves in a packet in the fruit and veg section of the supermarket. They freeze amazingly well, so once I have used what I need I just freeze the packet and then grab them from frozen when I need them.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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