Panang Chicken & Green Bean Curry
Whip up a quick, delicious Panang chicken curry tonight. Packed with fresh green beans and rich flavors, it’s a fast 25-min dinner. Try the easy recipe now.
Ingredients
- 2 tablespoons oil
- 500 grams chicken thigh fillets, sliced
- 1 onion, sliced
- 2 cloves garlic, sliced
- 2 tablespoons Panang curry paste
- 1 tablespoons crunchy peanut butter
- 2 teaspoons brown sugar
- 250 mL Campbell’s real stock chicken
- 270 mL light coconut cream
- 3 cups steamed rice
- 1/4 cup peanuts
- 1/4 bunch coriander
- 150 grams green beans, trimmed and chopped
- 2 tablespoons oil
- 500 grams chicken thigh fillets, sliced
- 1 onion, sliced
- 2 cloves garlic, sliced
- 2 tablespoons Panang curry paste
- 1 tablespoons crunchy peanut butter
- 2 teaspoons brown sugar
- 250 mL Campbell’s real stock chicken
- 270 mL light coconut cream
- 3 cups steamed rice
- 1/4 cup peanuts
- 1/4 bunch coriander
- 150 grams green beans, trimmed and chopped
- Step 1 of 5Heat half the oil in a large saucepan over medium heat. Cook chicken in batches until browned. Set aside. Heat remaining oil. Cook onion and garlic for 1 - 2 minutes or until onion has softened. Add curry paste and cook for 1 minute, or until fragrant.
- Step 2 of 5Add peanut butter, brown sugar, Campbell's Real Stock - Chicken and coconut cream.
- Step 3 of 5Return chicken to the pan, bring to the boil. Reduce heat to a simmer, cook uncovered for 15 minutes.
- Step 4 of 5Add green beans and cook for 2 - 3 minutes until just tender.
- Step 5 of 5Serve with steamed rice and top with nuts and coriander.
Method
- Step 1 of 5Heat half the oil in a large saucepan over medium heat. Cook chicken in batches until browned. Set aside. Heat remaining oil. Cook onion and garlic for 1 - 2 minutes or until onion has softened. Add curry paste and cook for 1 minute, or until fragrant.
- Step 2 of 5Add peanut butter, brown sugar, Campbell's Real Stock - Chicken and coconut cream.
- Step 3 of 5Return chicken to the pan, bring to the boil. Reduce heat to a simmer, cook uncovered for 15 minutes.
- Step 4 of 5Add green beans and cook for 2 - 3 minutes until just tender.
- Step 5 of 5Serve with steamed rice and top with nuts and coriander.
Method
- Step 1 of 5Heat half the oil in a large saucepan over medium heat. Cook chicken in batches until browned. Set aside. Heat remaining oil. Cook onion and garlic for 1 - 2 minutes or until onion has softened. Add curry paste and cook for 1 minute, or until fragrant.
- Step 2 of 5Add peanut butter, brown sugar, Campbell's Real Stock - Chicken and coconut cream.
- Step 3 of 5Return chicken to the pan, bring to the boil. Reduce heat to a simmer, cook uncovered for 15 minutes.
- Step 4 of 5Add green beans and cook for 2 - 3 minutes until just tender.
- Step 5 of 5Serve with steamed rice and top with nuts and coriander.