Panang Curry
This easy curry recipe delivers bold, restaurant-quality flavour in under 30 minutes, making it perfect for a quick weeknight dinner served with rice.
Servings 4 people
Ingredients
- 1 cup uncooked rice
- 1 tsp extra virgin olive oil
- 1 brown onion
- 1.5 Tbs panang curry paste
- 500 g chicken diced
- 1 carrot finely diced
- 1 capsicum finely diced
- 400 ml coconut milk
Instructions
- Add 1 cup of rice and 2 cups of water to a small saucepan. Bring to the boil over high heat (with lid on) and then reduce heat to low and simmer until all water has evaporated and rice is cooked (adding more water if necessary).
- Heat olive oil in fry pan. Once hot, add onion and cook for 5 minutes or until softened. Add curry paste and cook for 30 seconds.
- Add chicken to pan and cook for 5-7 minutes or until almost cooked through. Add carrot and capsicum and cook (with lid on if necessary) for a further 5-7 minutes or until softened.
- Add coconut milk to pan and simmer for 5 minutes.
- Serve curry with rice. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Panang curry paste: Look for brands with a short ingredient list containing herbs, spices, chillies, garlic, shallots, shrimp paste, and salt, with no added flavours, colours, emulsifiers, or preservatives.
- Coconut milk: Choose full-fat coconut milk made from coconut extract and water, with few or no additives.
- Rice: Serve with plain rice, instead of flavoured, seasoned, or microwave rice products that contain added oils, flavourings, or preservatives.