Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Green Thai Chicken Curry
Green Thai Chicken Curry is a vibrant, aromatic dish combining tender chicken with coconut milk, green curry paste and fresh herbs. It has a gentle heat, balanced by creamy richness and bright citrus notes.
The sauce is silky and deeply flavourful, coating every bite of chicken and vegetables while staying light enough for a weeknight meal. It is quick to make, highly satisfying, and easy to adapt with seasonal veg. Serve with steamed jasmine rice and a squeeze of lime for a fresh finish that lifts the whole dish.
Method
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- Prepare and measure all ingredients before you start cooking.
- Heat the oil in a wide pan over a medium heat and soften the onion until lightly golden.
- Add garlic, ginger and dry spices, then cook for 1 minute until fragrant.
- Add the main ingredients and stir well so everything is coated in the spiced base.
- Pour in the liquid ingredients, bring to a simmer, then cook gently until the sauce is rich and the main ingredient is cooked through.
- Taste, adjust salt and acidity, then rest for 2 minutes before serving.
Ingredients
- Salt, to taste
- 1 Onion chopped
- 1/2 Lemon juiced
- 1 tbsp Olive Oil
- Black Pepper, to taste
- 2 cloves Garlic minced
Notes
Serve immediately for best texture and flavour.
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