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Peanut Butter Panang Curry


  • 1-2 Chicken Breast

  • 1 tsp Fish Sauce

  • 1 -2 tsp Panang Curry Paste

  • 3 tbs Crunchy Peanut Butter

  • 400ml Coconut Cream

  • 1 Zucchini 

  • 1 Small Onion

  • 1/2 Red Capsicum

  • 1 tsp Minced Garlic

  • 2 Cups Rice/Quinoa/Noodles



  1. Finely chop onion, dice zucchini and capsicum

  2. Chop chicken breast into cubes or strips

  3. In a pan heat some oil and Panang curry paste until the fragrance from the paste is strong‚Äč

  4. Add onion, garlic and chicken cooking until chicken is sealed

  5. Add capsicum and zucchini and cook until they soften

  6. Add coconut cream, fish sauce and peanut butter stir through allowing it to simmer for about 10 minutes on low heat.

  7. Meanwhile cook your rice, quinoa or noodles to serve with the curry.

  8. Serve and eat!