Name: Thai Chicken Panang Curry (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 2-3 tablespoons Panang curry paste; 2 chicken breasts; 400 milliliters can of coconut milk; 1 tablespoon brown or coconut palm sugar; 1 teaspoon fish sauce; 3 kaffir lime leaves; 1 tablespoon crushed peanuts

Thai Chicken Panang Curry (Gluten Free, Dairy Free)

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Thai Chicken Panang Curry (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Stove Top Cuisine: Thai Courses: Dinner Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Servings

1 tbsp olive oil
2-3 tbsp Panang curry paste
2 chicken breasts (cut into cubes)
400 ml can of coconut milk
1 tbsp brown or coconut palm sugar
1 tsp fish sauce
3 kaffir lime leaves (torn)
1 tbsp crushed peanuts (optional)

Instructions

Heat the olive oil in a shallow pan over a medium heat
Add the chicken and cook for 5 minutes
Stir in the curry paste and cook for another 5 minutes
Mix in the sugar and fish sauce
Pour in the coconut milk and bring to the boil
Simmer for 15 minutes
Top with the kaffir lime leaves and crushed peanuts
Serve with rice

Keywords: gluten free dinner ideas

File under Chicken

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Thai Chicken Panang Curry (Gluten Free, Dairy Free)

Ingredients

Instructions

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