Panang curry with chicken, peanuts and pineapple

Panang curry with chicken, peanuts and pineapple

Panang curry with peanuts and pineapples

Panang curry with chicken, peanuts and pineapple

1 tbsp cooking oil (sunflower or rap seed will do)

1 red onion, chopped

1-2 tbsp Panang curry paste

2 1/2 dl cocunut milk

500 g chicken breast, sliced into small pieces

4-6 kaffir lime leaves

1/2 dl coconut cream

1 tbsp fish sauce

1 tbsp lime juice

2 tsp fine brown sugar

80 g unsalted roasted peanuts, chopped

15 g Thai basil

80 g fresh pineapple, cut into chunks

1 cucumber, sliced

 
 
  • Heat oil in a wok or large frying pan. Saute the onion together with the curry paste for around 2 minutes.
  • Stir in the coconut milk. Bring to a boil.
  • Add the chicken pieces and the kaffir lime leaves. Lower the heat and allow to simmer for 15 minutes.
  • Using a slotted spoon, take the chicken out and let the remaining sauce simmer for a further 5 minutes, or until it has reduced or turned a little thicker in consistency.
  • Put the chicken pieces back into the wok. Stir in the coconut cream, fish sauce, lime juice and brown sugar. Let everything simmer for a further 5 minutes.
  • Finally, add the peanuts, pineapple and basil. Simmer for another 5 minutes.

Serve with Jasmine rice, or as depicted, on a bed of Hokkien noodles garnished on top with slices of cucumber 😋

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