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Turbo Supercharge

Chicken Panang Curry

Serves 4-6 Print Recipe


Chicken Panang Curry
  • 2 teaspoons of Turbo Supercharge (Hot Habanero Paste 300,000 SHU)
  • 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.


  1. Panang curry paste:
  2. 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.
  3. 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.
  4. Meanwhile, heat the peanut oil in a large frying-pan. Cook chicken, in batches, until browned lightly. Drain on absorbent paper.
  5. 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.
  6. Place the curry in a serving bowl, sprinkle with peanuts, chilli and remaining basil.