Panang chicken curry with peanuts and lime leaves
A thick, rich and nutty Thai curry that clings to the rice. Mild enough for the family, with plenty of lime leaf perfume.
- Time35 min
- LevelEasy
- Costabout £2.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice following the packet instructions.
12 min - 2
Heat the oil in a wide pan over a medium heat. Fry the curry paste for 2 minutes until it smells strongly.
2 min - 3
Spoon in the thick top of the coconut milk and cook for 2 minutes until the oil starts to separate.
- 4
Add the chicken, remaining coconut milk, peanut butter, fish sauce, sugar and lime leaves. Simmer for 12 minutes.
12 min - 5
Add the pepper and beans and cook for 5 minutes until just tender. The sauce should coat the back of a spoon.
5 min - 6
Stir in the basil and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.