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Chicken Panang

Chicken Panang

with Baby Corn and Basmati Rice

If it’s grey outside, let this dish take you to the warmer climes of Thailand. Packed full of fragrant herbs, warming spices and a nice little kick of chilli, there’s no better way to shake off those winter a1.5 of your 5 chills. In a hurry for a curry? You won’t be when this is on the table in twenty minutes.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2

Spring Onion

60

Baby Corn

260

Diced Chicken Breast

50

Panang Curry Paste

1

Thai Garnish

200

Coconut Milk

150

Sugar Snap Peas

1

Steamed Basmati Rice

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Nutritional information

Energy (kcal)730 kcal
Energy (kJ)3054 kJ
Fat35 g
of which saturates24 g
Carbohydrate57 g
of which sugars10 g
Protein47 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Grill Pan
Wok
Bowl

Instructions

Do the prep
1

a) Trim the ends from the spring onion then finely slice. b) Chop the baby corn in half.

Brown the chicken
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Add the chicken and stir-fry until starting to brown, 3-4 mins. c) Add half the spring onion and the baby corn and stir-fry for 1 minute more.

Simmer the curry
3

a) Add the Panang curry paste and Thai garnish (don't use all of it, it's hot!) and cook, stirring, for 30 seconds. b) Stir in the coconut milk and Sugar Snap peas and simmer with the lid on (or some foil) until thick and the chicken is cooked through, 5-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

Cook the rice
4

Meanwhile, heat up the rice - squeeze the pouch, tear the strip and microwave at 800W for 2 mins. Or stir-fry the rice for 3 mins in a dry frying pan over a medium-high heat.

Season to taste
5

a) Taste your curry and add a pinch of salt and pepper if needed.

Serve
6

a) Serve the rice in bowls topped with the chicken Panang and a sprinkling of the remaining spring onion. ENJOY!