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Southern Thai Chicken Panang Curry

Southern Thai Chicken Panang Curry

Rating
4.5rating out of 5

(9767 reviews from our customers)

Prep Time

30 min

Cuisine

Thai

This fragrant curry is inspired by Southern Thai cuisine. For your punchy Panang, you'll infuse chicken with peanut butter, coconut and Thai red curry paste, then serve with rice. Aroi mak!

Prep Time

30 min

Cuisine

Thai

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
British diced chicken 2
250g British diced chicken breast
turmeric
1 tsp ground turmeric
Romano Pepper
1 romano pepper
basmati-rice
130g basmati rice
Fish-sauce
1 fish sauce sachet (15ml) †
26g creamy peanut butter
1 smooth peanut butter pot (26g) †
fried onions
1 bag of fried onions (15g) †
FLECKED coconut cream 50g
50g solid coconut cream
Red-curry-paste
1 Thai red curry paste sachet (20g)
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 250g British diced chicken breast
  • 1 tsp ground turmeric
  • 1 Romano pepper
  • 130g basmati rice
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 1 smooth peanut butter pot (26g)<span class="strong">†</span>
  • 1 bag of fried onions (15g)<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 Thai red curry paste sachet (20g)
Typical Values per 100g per serving
Energy 872 kJ
209 kcal
3000 kJ
718 kcal
Fat
of which saturates
8.8 g
5.5 g
30.2 g
19 g
Carbohydrate
of which sugars
19.8 g
2.7 g
67.9 g
9.4 g
Fibre 2.1 g 7.3 g
Protein 11.7 g 40.4 g
Salt 0.75 g 2.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
250g British diced chicken breast
chicken breast fillet (100%)
1 tsp ground turmeric
turmeric(100%)
1 Romano pepper
red romano pepper
130g basmati rice
basmati rice
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
1 smooth peanut butter pot (26g)
peanut, sea salt
1 bag of fried onions (15g)
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
50g solid coconut cream
coconut 100%
1 Thai red curry paste sachet (20g)
Garlic puree, red chilli puree (20%), white onion puree (10%), lemongrass puree (9%), rapeseed oil, galangal puree, salt, milled lime leaves, water, acidity regulator (citric acid), ground fennel, stabiliser (xanthan gum), natural flavouring (paprika extract), ground coriander, preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (fish, peanut, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Southern Thai Chicken Panang Curry

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2 Southern Thai Chicken Panang Curry

Meanwhile, peel and finely slice the brown onion[s]

Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

3 Southern Thai Chicken Panang Curry

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and Romano pepper and cook for 4-5 min or until starting to soften

4 Southern Thai Chicken Panang Curry

Boil a kettle

Remove the coconut cream from the sachet[s] and chop it roughly

5 Southern Thai Chicken Panang Curry

Dissolve the chopped coconut cream and smooth peanut butter in 250ml [450ml] boiled water

Add the ground turmeric, fish sauce and 1 tsp [2 tsp] sugar – this is your peanut stock

6 Southern Thai Chicken Panang Curry

Cut the chicken breast[s] into small bite-sized pieces

Once the vegetables have softened, add the chopped chicken and Thai red curry paste to the pan and cook for 3-4 min or until fragrant

7 Southern Thai Chicken Panang Curry

Once fragrant, add the peanut stock and cook for 7-8 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened

Season with a pinch of salt – this is your chicken panang curry

Tip: If the curry is looking a little dry, add a splash of water to loosen the sauce

8

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Serve the chicken panang curry with the cooked basmati rice to the side

Tip: For fancy presentation, press the rice into small bowls and turn out

Garnish with the fried onions

Enjoy!

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