Thai Panang Chicken Curry with Vermicelli & Crispy Shallots

Thai Panang Chicken Curry with Vermicelli & Crispy Shallots

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, January 16, 2022.
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This us our tried and tested Thai Panang Chicken Curry, inspired from the streets of Thailand. Cancel your takeaway order and give this one a try, it's sure to become a family favourite.

Ingredients

Curry

  • 100g baby spinach
  • 1/2 cup chicken stock
  • 1 1/2 Tbsp sweet chilli sauce
  • 1 1/2 Tbsp soy sauce
  • 400ml coconut milk
  • 1 Tbsp panang curry paste, see tip
  • 1 drizzle of oil
  • 1 Tbsp ginger, minced
  • 1 capsicum, sliced
  • 2 carrot, cut in half lengthways & thinly sliced
  • 1 red onion, thinly sliced
  • 600g free range chicken breasts, sliced 1cm

Noodles

  • 1 tsp sesame oil
  • 250g vermicelli noodles, string removed

To Serve

  • 1 pack crispy shallots

Steps

  1. Bring a full kettle to the boil.
  2. Thinly slice onion, carrot and capsicum and mince ginger. Pat chicken dry and slice 1cm.
  3. Heat oil in a large, deep fry-pan on medium-high heat. Add onion, carrot and chicken and cook for about 4 minutes, until soft. Add ginger and curry paste and cook a further 1 minute, until fragrant.
  4. Add capsicum, coconut milk, soy sauce, sweet chilli sauce and stock to pan, bring to a simmer and reduce heat to medium. Cook for about 3 minutes, until chicken is cooked through. Season to taste with soy sauce and stir through spinach.
  5. Place noodles in a medium heat-proof bowl and cover with boiling water. Use a fork to separate strands. Leave for 5 minutes, then drain. Return to bowl and toss with sesame oil to prevent sticking. Use kitchen scissors to cut noodles in a few places to make them easier to eat. Keep warm.
  6. Noodles topped with curry and crispy shallots.

Nutritional Information

Energy 2779 kj
664 kcal
Protein 40.0g
Carbohydrate 69.2g
Fat 25.0g