Craving a Thai panang curry but haven’t got the time to make your paste from scratch? No worries, I got you! This quick and easy weeknight version makes use of my brand new Marion’s Kitchen Thai Red Curry Paste – and it’s a midweek saviour. Blended with a few extra special ingredients, and you’ve got a full-bodied, exquisitely flavoured dinner on the table in a fraction of the time.
1 tbsp blanched peanuts
1/2 jar Marion’s Kitchen Thai Red Curry Paste
1 tsp ground cumin
1 tsp ground coriander
2 tbsp vegetable oil
500g (1 lb) chicken thigh fillets, thinly sliced
¾ cup coconut milk
1½ tbsp fish sauce, or to taste
1½ tbsp finely shaved palm sugar, or to taste
2 tbsp coconut cream
finely sliced makrut lime leaves, to serve
sliced fresh red chilli, to serve
- Heat a small frying pan over medium-high heat and add the peanuts. Toast until lightly golden (be careful they don’t burn), then transfer to a mortar. Use a pestle to grind to a fine powder.
- Transfer the ground roasted peanuts to a small bowl. Add the curry paste, ground cumin and ground coriander, then stir to combine.
- Heat the vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook, stirring for about 2 minutes. Then add the chicken and stir-fry until the chicken starts to colour. Stir through the coconut milk. Cover and reduce the heat to low. Simmer for 30 minutes.
- Taste the finished curry for seasoning. Add the fish sauce and palm sugar and taste again to see if you would like to add more. Transfer to a serving plate. Drizzle with coconut cream and top with makrut lime leaves and slices of red chilli.
- Notes: – For a comforting meal, I like to serve this with a side of steamed rice and a classic Thai omelette .
