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Chicken Panang

Chicken Panang

with Baby Corn and Basmati Rice
4.5(115)
Recipe Development Team
Recipe Development TeamUpdated on October 22, 2023
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Calories
: 
730 kcal
Protein
: 
47g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.
•Knife
•Grill Pan
•Wok
•Bowl

Instructions

PDF
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!

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