Jeremy Pang’s Panang chicken curry
- Published: 18 Sep 23
- Updated: 25 Mar 24
Chef Jeremy Pang’s spin on aromatic Panang chicken curry, a Thai-style red curry, uses juicy chicken legs and involves making a quick curry paste using toasted spices, coriander, lemongrass and dried red chillies. It’s finished with fish sauce and palm sugar – but you can use light soft brown sugar in a pinch. Serve with rice.
Jeremy says: “The word ‘panang’ means ‘crossed’ and comes from along the Cambodian-Thai border – it refers to the crossing of the bird’s legs to lock in the spice flavours. I’ve used leg joints to keep it simple yet succulent, while showcasing the silky curry sauce.”
Recipe taken from School of Wok: Simple Family Feasts by Jeremy Pang (Hamlyn £22) and tested by delicious.
Discover more Thai takeaway favourites to make at home.
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Serves 4 -
Hands-on time 25 min. Simmering time 30-35 min
Nutrition
- Calories
- 582kcals
- Fat
- 40g (18g saturated)
- Protein
- 27g
- Carbohydrates
- 26g (6.7g sugars)
- Fibre
- 2.9g
- Salt
- 2.9g
delicious. tips
“Panang, meaning ‘crossed’, is easily mispronounced – the word should sound more like ‘pah naing’. Its origins began along the Cambodian-Thai border and was named in reference to the crossing of the bird’s legs, to lock in the spice paste flavours.” Jeremy Pang