Panang Chicken curry

Your new favourite midweek dinner. Rich, creamy Panang curry loaded with greens and ready in under 20 minutes.

Calories: ~490kcal · Protein: ~40g · Carbs: ~28g · Fat: ~28g · Fibre: ~8g

Heat oil in a wok or deep frypan over medium heat. Add the curry paste and cook for 2-3 minutes, stirring constantly, until darkened and fragrant.
Add coconut cream and chicken stock. Stir to combine. Add fish sauce, sugar and kaffir lime leaves if using. Bring to a gentle simmer.
Add green beans and choy sum stems. Simmer for 2 minutes until just starting to soften.
Add chicken and simmer for 3 minutes. Add choy sum leaves and cook for another 1-2 minutes until chicken is cooked through and leaves are just wilted.
Taste the sauce. Add more fish sauce if needed. Serve over steamed jasmine rice and garnish with crushed peanuts, kaffir lime leaves, sliced chilli and Thai basil on top.

Buy your Penang curry paste from an Asian grocery store. Mae Ploy and Maesri are the two best brands.
Use full-fat coconut cream for the richest sauce. Ayam and Kara are both great options.
If you can't find fresh kaffir lime leaves, Valcom do a jarred version available at most supermarkets.

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