Panang is a mildly spicy Thai paste made from red chillies, lemongrass, shallots, garlic, shrimp and sugar.
This simple recipe combines classic fragrant, rich Panang with coconut milk and meaty chicken drumsticks.
Panang Chicken Curry
Ingredients
Method
-
Preheat a fan oven to 160C.
-
In a cast iron dish combine the Panang curry paste and coconut milk, place over a medium-high heat and bring gently to the boil.
-
Generously season the chicken drumsticks and drop into the pan of liquor.
-
Add the lid to the pan and place into the preheated oven. Cook for around 2 hours, or until the chicken is beautifully tender and easy to pull away from the bone.
-
Follow the cooking instructions for the rice.
-
Serve the Panang curry alongside sticky rice and pickles.
