20-Minute Panang Chicken Curry with Vermicelli

20-Minute Panang Chicken Curry with Vermicelli

Ready in 20 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, February 13, 2022.
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Panang is a buttery, yellow Thai curry, packed with authentic flavor which is similar to Massaman, but with a twist of tartness. The finishing touch of heat brings your taste buds to another dimension.

Ingredients

Curry

  • 150g frozen peas
  • 1/4 cup chicken stock
  • 1 tsp fish sauce, optional
  • 50g baby spinach
  • 200ml coconut milk
  • 1 tsp panang curry paste, see tip
  • 1 drizzle of oil
  • 1 baby bok choy, leaves separated
  • 300g diced free range chicken breast

Noodles

  • 1 pack vermicelli noodles
  • 1 drizzle of oil

Steps

  1. Bring a full kettle to the boil.
  2. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well and toss with oil to prevent sticking. Cut in a few places with kitchen scissors to make them easier to eat.
  3. Pat chicken dry and season with salt and pepper. Heat oil in a large fry-pan on high heat. Add chicken and cook for about 5 minutes, until almost cooked through. Meanwhile, separate bok choy leaves. Add panang curry paste, coconut milk, peas and stock measure to pan and bring to a simmer.
  4. Simmer curry for about 3 minutes and stir through fish sauce, bok choy and spinach, until wilted. Season to taste with salt and pepper.
  5. Noodles topped with chicken curry.

Nutritional Information

Energy 2583 kj
617 kcal
Protein 42.9g
Carbohydrate 52.0g
Fat 25.3g