Made with Aharn Thai Premium Panang Curry
Serves 3–4 people
Cooking time: 10 minutes
A rich and creamy Thai Panang curry with tender chicken, aromatic spices and a beautifully balanced flavour. This popular Thai dish is known for its slightly sweeter, thicker sauce and comforting depth. With Aharn Thai Premium Panang Curry, you can recreate this restaurant favourite at home with ease.
Ingredients
• 1 pouch Aharn Thai Premium Panang Curry (450 ml)
• 250–300 g chicken breast, thinly sliced
• ½ cup green beans, trimmed and cut into 3 cm pieces
Aromatics
• 1–2 kaffir lime leaves, torn
To Serve
• Steamed jasmine rice
Chef’s Vegetable Notes
Panang curry is traditionally a thicker, richer curry and is often served with minimal vegetables, allowing the flavour of the curry to shine.
We recommend keeping it simple with green beans for texture and balance.
However remember — you are the chef in your own kitchen. Feel free to add any vegetables you like. With Aharn Thai it’s simple:
Our Sauces. Your Inspiration.
Method
1. Heat the curry base
Defrost your Aharn Thai Premium Panang Curry in the refrigerator overnight or microwave using the defrost setting (450 g).
Pour into a saucepan and bring to a gentle simmer over medium heat.
2. Cook the chicken
Add the thinly sliced chicken breast and stir gently so the pieces separate.
Simmer for 4–5 minutes until the chicken is just cooked through.
3. Add vegetables
Add the green beans.
Simmer for 2–3 minutes until tender but still vibrant.
4. Finish the curry
Add kaffir lime leaves and stir through.
Taste and adjust if desired.
5. Serve
Serve immediately with steamed jasmine rice.
Chef’s Tips
• Slice chicken against the grain for tender pieces.
• Do not overcook — the sauce should remain rich and smooth.
• Add a small splash of coconut cream if you prefer a richer finish.