The Chilli Factory - Setting the World on Fire!
Chicken Based Mains
Chicken Panang Curry
Serves 4-6 Print Recipe
- 2 teaspoons of Turbo Supercharge (Extremely Hot Habanero Paste)
- 2 400ml cans coconut milk,
- 3 tablespoons panang curry paste,
- 2 tablespoons grated palm sugar,
- 2 tablespoons fish sauce,
- 2 fresh kaffir lime leaves, torn,
- 2 tablespoons peanut oil,
- 1kg chicken thigh fillets, quartered,
- 100gr snake beans, chopped coarsely,
- ½ cup firmly packed fresh Thai basil leaves,
- ½ cup coarsely chopped roasted unsalted peanuts
- Panang Curry Paste:
- 25 dried long red chillies,
- 1 teaspoon ground coriander,
- 2 teaspoons ground cumin,
- 2 large cloves garlic, quartered,
- 8 green onions (green shallots), coarsely chopped,
- 2 sticks fresh lemon grass, sliced thinly,
- 2 teaspoons finely chopped fresh galangal,
- 2 teaspoons shrimp paste,
- ½ cup (75gr) roasted unsalted peanuts and
- 2 tablespoons peanut oil.
- Panang curry paste:
- Stir the ground coriander and cumin over medium heat in a small dry-heated frying-pan until fragrant. Blend Turbo Supercharge and roasted spices with remaining ingredients, except oil, until mixture forms a paste. Pausing regularly to scrape down the mixture from the sides of the machine. Add oil to paste mixture, continue to blend in machine or using a mortar and pestle until smooth.
- Place coconut milk, measured paste, sugar, sauce and lime leaves in a wok, bring to the boil. Reduce heat, simmer and stir for about 15 minutes or until curry sauce mixture reduces by about a third.
- Meanwhile, heat the peanut oil in a large frying-pan. Cook chicken, in batches, until browned lightly. Drain on absorbent paper.
- Add beans, chicken and half the basil leaves to curry sauce mixture. Cook uncovered while stirring occasionally for about 5 minutes or until chicken is cooked through.
- Place the curry in a serving bowl, sprinkle with peanuts, chilli and remaining basil.