A rich, slightly nutty and intensely aromatic Panaeng curry that turns chicken into a generous Thai-style meal.
Panaeng is thicker and deeper than many other Thai curries. Coconut milk, basil, kaffir lime leaf, red chilli and shrimp paste create a layered, savoury and refined flavour.
about 10 min · Heat: 🌶🌶 medium
Ingredients
- 1 pouch Blue Elephant Panaeng curry sauce 300 g
- 200 g chicken breast, thinly sliced
- about 200 ml or your preferred amount of sliced vegetables, such as green beans or bell pepper
- basil or thin chilli strips for finishing, if desired
Method
- Heat the Blue Elephant Panaeng curry sauce in a wok or saucepan.
- Add the sliced chicken and vegetables directly into the sauce.
- Simmer gently until the chicken is cooked and the vegetables still have a little bite. Add a small splash of water if you prefer a looser sauce.
- Serve with jasmine rice if desired. Finish with basil or chilli strips.
Make it your own
Panaeng works especially well with chicken and beef, but tofu is also a good option. Keep the additions simple so the rich sauce stays in focus.