Panang Chicken Curry

Tutorial Video


  1. Bottle - Coconut Milk

  2. Bottle – Chicken Stock

  3. Jar – Red Paste (Red Curry Paste, Peanut Butter, Coriander, Cumin)

  4. Jar - Chicken Thighs

  5. Brown paper bag – Flat Rice Noodles


x 2 People - 3-4 Spring onions, 1/2 Broccoli, 1 Carrot, 1 Red Capsicum, Mushrooms, Ginger

x 4 People - 4-5 Spring onions, 1 Broccoli, 1 Large Carrots, 1 Red Capsicum, Mushrooms, Ginger

x 6 People - 9-10 Spring onions, 2 Broccoli, 2 Carrots, 1 Large Capsicum, Mushrooms, Ginger


  1. Dice spring onion and ginger finely

  2. Heat Oil in pan, add spring onion and sauté for 3-4 minutes or until soft and translucent

  3. Add Ginger and cook for 30 seconds

  4. Shake Coconut milk and add ¼ of the bottle to spring onion mixture. Stir well.

  5. Add Red Curry paste (ensure all paste is out by adding water to bottle and shaking well) Cook the mixture for 1-2 Minutes.

  6. Add diced chicken, stir to coat, cooking for 4-5 minutes. If at any point the mixture starts to stick to the pan, use a splash of stock to deglaze the pan

  7. Add the remaining coconut milk and stock, allow to simmer on low for 5-10 minutes, while you prepare veg

  8. Dice broccoli, carrot, red pepper and mushrooms into bite sized chunks

  9. Add all veggies to a pot on medium heat with oil. Saute for 3-4 minutes. If you prefer veg to be softer add a splash of water to (shown in video)

  10. Noodles – In pot cover noodles boiling water and cook on medium heat for 6 minutes, stir occasionally. Drain, rinse under cold water then drain again.

  11. Plate up and enjoy :)