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Panang Curry Blend

5/5 from 1 Customers

This Thai curry is thought to have been named after Penang, a Malaysian island, which might explain the use of soy sauce - this is a key ingredient in Malaysian cooking as a legacy of its ethnic Chinese population. The base is fried with coconut cream resulting in a rich, sweet curry lifted by fresh lime, chilli and basil.

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From: £1.49

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This Thai curry is thought to have been named after Penang, a Malaysian island, which might explain the use of soy sauce - this is a key ingredient in Malaysian cooking as a legacy of its ethnic Chinese population. The base is fried with coconut cream resulting in a rich, sweet curry lifted by fresh lime, chilli and basil.

PANANG CURRY BLEND (1 portion = 2 tbsp): lime leaf, paprika, coriander, chilli, onion, galangal, garlic, lemongrass, tamarind (tamarind and cornstarch), cassia

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Panang Curry Recipe:

PREP 20 mins
COOK 25 mins
HEAT 3
Serves 4

You Need:

500g diced chicken or pork tenderloin, or use green beans or tenderstem broccoli for a veg/vegan version
1 small red onion - roughly chopped
2 cloves of garlic - roughly chopped
1 lime - zested then cut into wedges
20g bunch of basil or Thai basil - leaves picked
160ml coconut cream
1 tbsp soy sauce (any type)
1 tbsp sugar
25g peanuts (roasted and salted are fine)
Rice to serve
1 portion of PANANG CURRY BLEND

Method:

Blend the peanuts to a coarse texture
Add the onion, garlic, lime zest, soy sauce, sugar, PANANG CURRY BLEND and ½ tsp salt then blend to a smooth paste (adding a splash of water if necessary)
Fry the paste in 4 tbsp oil for 5 minutes or until beginning to brown and stick to the base of the pan
Cook the rice now
Add the chicken and ¾ of the coconut cream to the paste then stir-fry on a high heat for 10 minutes or until the chicken is cooked through and coated in a thick paste
Add a splash of water to make a thick sauce, then stir in ¾ of the basil
Drizzle the remaining coconut cream over the curry and sprinkle over the remaining basil, then serve with the rice on the side and the lime wedges to squeeze over at the table

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Product Rating (1):

5/5

Excellent tasting Malaysian curry! Our whole family, including the younger ones, loved it. Perfect amount of heat for all tastes as well and a very simple recipe to follow.

Great to hear that this curry went down a treat with the whole family, Stephen - thanks for your lovely review!

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