Chicken Panang Curry

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1059
based on 75 ratings

A light and fragrant curry. You could easily adapt this to be vegetarian by swapping the chicken thigh for tofu or simply adding more vegetables. Serve with rice and top with finely shredded thai basil leaves.

recipe updated Nov 28, 2024

Ingredients

  • Chicken thigh icon
    Chicken thigh
    800 g
  • Red bell pepper icon
    Red bell pepper
    2
  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    1
  • Red chili icon
    Red chili
    2
  • Cilantro icon
    Cilantro
    15 g
  • Thai basil icon
    Thai basil
    15 g
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Brown sugar icon
    Brown sugar
    2 tablespoons
  • Panang curry paste icon
    Panang curry paste
    4 tablespoons
  • Coconut milk icon
    Coconut milk
    800 g
  • Fish sauce icon
    Fish sauce
    2 tablespoons
  • Lime juice icon
    Lime juice
    1 tablespoon
  • Lime zest icon
    Lime zest
    1 tablespoon
  • Kaffir lime leaves icon
    Kaffir lime leaves
    2

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Bowl - large

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add vegetable oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 120°C, Stir 2
  5. Then add chicken thighs to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until browned - 6 min, 130°C, Speed Min
  7. Transfer chicken to bowl then set aside
  8. Clean Cooking Chef bowl
  9. Attach the Stir Tool and Stir Assist Clip
  10. Add red bell pepper, onion, garlic clove and red chili to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted until soft - 6 min, 110°C, Stir 2
  12. Transfer chicken to Cooking Chef XL Bowl
  13. Add brown sugar and panang curry paste to the Cooking Chef XL Bowl
  14. Cook with splashguard fitted until fragrant - 3 min, 110°C, Stir 1
  15. Then add coconut milk, fish sauce, lime juice, lime zest, cilantro, Thai basil and kaffir lime leaves to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted - 5 min, 105°C, Stir 1
  17. Cook with splashguard fitted until thick - 10 min, 100°C, Stir 1
  18. Serve
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