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.



  • 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.

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