Chicken & turkey· GF · DF · NUTS

Chicken Panang

Name: Chicken Panang
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 tins (800ml) full-fat coconut milk; 600g chicken thigh fillets; 1 (180g) onion; 220g green beans, 3cm lengths; 40g smooth peanut butter; 1 lime; 20ml tamari; 5 dried lime leaves; 20g basil + coriander; 10ml rapeseed oil; 40g red Thai curry paste; 2 stems lemongrass; 10g galangal paste; 1 red chilli; 2g cumin seed; 2g ground coriander; 2g smoked paprika; 1g turmeric; 1g nutmeg + pepper

Rich Thai panang curry with coconut, peanut butter, lime leaf and green beans.

makes 22 blocks, about 44p each

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BatchJoy

batchjoy.com/recipes/chicken-panang/

Illustration of a bowl of Chicken Panang

Time: 45 min10 min prep · 35 min cook
Makes: 22 blocks
Cost per blockPer block: 44p
Calories per blockCalories: 125 kcal
Spice: 3 of 5

You’ll need

Batch size

blocks

2 tins (800ml)full-fat coconut milk
600gchicken thigh fillets
1 (180g)onion
220ggreen beans, 3cm lengths
40gsmooth peanut butter
1lime
20mltamari
5dried lime leaves
20gbasil + coriander
10mlrapeseed oil

For the paste

40gred Thai curry paste
2 stemslemongrass
10ggalangal paste
1red chilli
2gcumin seed
2gground coriander
2gsmoked paprika
1gturmeric
1gnutmeg + pepper

or 30g ready-made panang curry paste (Mae Ploy, from Asian grocers)

Allergens: Peanuts, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Jasmine rice · Steamed pak choi with crushed peanuts · Flat rice noodles

Method

Step 1: Toast the cumin seeds in a dry pan for 30 seconds. Add the oil and sliced onion and soften. (6 min)
Step 2: Add the curry paste, galangal, finely chopped lemongrass, chilli and ground spices; fry until toasty. (2 min)
Step 3: Spoon in the thick cream from the top of one tin and fry until it splits and the oil shows. (3 min)
Step 4: Add the diced chicken and coat it. (3 min) Pour in the rest of the coconut milk, add the lime leaves and peanut butter, and simmer gently. (15 min)
Step 5: Add the green beans and simmer until just tender. (5 min)
Step 6: Season with tamari and lime juice, then stir through the torn basil and coriander. Cool and freeze.

Hotter: add 2 bird's eye chillies and an extra tbsp of curry paste.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	125	6.7g	3g	9.5g	2.8g	0.32g
Per 3 blocks	375	20.1g	9g	28.5g	8.4g	0.96g

Cook’s notes

One tin full-fat and one tin light coconut milk cuts about 25 kcal and 3g fat per block.
Proper panang paste (Mae Ploy, about £2.50 at Asian grocers) is more authentic; use about 30g as it is stronger.

Serve it

Jasmine rice · Steamed pak choi with crushed peanuts · Flat rice noodles.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 375 kcal and 20.1g protein before rice, bread or potatoes.

Chicken Panang questions

Why fry the coconut cream until it splits?

Frying the thick cream until the oil separates lets the curry paste cook in fat, which deepens its flavour and gives the sauce a glossy finish. Use the solid cream from the top of an unshaken tin.

Can I use fresh lime leaves instead of dried?

Fresh or frozen lime leaves are more fragrant than dried, so 3 or 4 is plenty. Tear them before adding and take the tough central stems out.

What can I use instead of green beans?

Sliced red pepper, mangetout or bamboo shoots all work. Add them at the same point and simmer until just tender so they keep some bite after reheating.