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Donal Skehan
Roasted Panang Chicken Curry with Potatoes & Green Beans | DonalSkehan.com
  • main-meals

Roasted Panang Chicken Curry with Potatoes & Green Beans

March 01

The trick to this recipe is to char the chicken and then roast it until tender with the paste. Serve with rice or potatoes.

  • serves Serves 4
  • time 60mins

Method

  1. 1. Start by making the curry paste. In a large non-stick frying pan, dry fry all the spices over a medium heat for 4-5 mins. Set aside to cool then grind to a powder in a spice grinder or high-speed blender.
  2. 2. Into a food processor tip the ginger, lemongrass, shallots, lime leaves, chilli, tomato puree, fish sauce and oil as well as 50ml water. Add the spices and blitz to a fine paste. Season with 1 tablespoon of salt.
  3. 3. Heat the oven to 200°C/180°C fan/450°F/Gas Mark 5. Heat the oil in a large non-stick frying pan. Add the chicken skin-side down and fry over a high heat for 5-7 mins or until golden brown. Toss the potatoes in a large bowl with half the curry paste then tip into a large lipped baking tray. Nestle in the chicken and brush that with the remaining paste. Roast everything for 25 mins then remove the tin from the oven and set on your hob top over a large heat. Pour in the coconut milk and sugar and bring to a simmer, add the green beans and bubble for 5-7 mins or until slightly thickened. Add the lime zest and juice.
  4. 4. Serve with lots of sticky rice and some coriander leaves.

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Ingredients

8 skin-on and bone-in chicken thighs 

1 tbsp sunflower oil 

7oz new potatoes, halved 

5oz green beans, halved and trimmed 

2 x 14oz cans full fat coconut milk 

½ tbsp soft brown sugar 

2 limes, juice and zest of both 

Sea salt

 

For the paste:

1 star anise

1 small cinnamon stick 

7 cardamom pods, seeds removed 

5 cloves

1 tbsp coriander seeds

1 tbsp cumin seeds

½ tbsp black peppercorns 

1 thumb sized piece of ginger 

1 lemongrass stick 

2 banana shallots

6 kaffir lime leaves 

1-2 red chillies 

1 tbsp tomato puree 

½ tbsp fish sauce 

2 tbsp sunflower oil 

 

To serve:

Coriander leaves

Jasmine rice

8 skin-on and bone-in chicken thighs 

1 tbsp sunflower oil 

200g new potatoes, halved 

150g green beans, halved and trimmed 

2 x 400g cans full fat coconut milk 

½ tbsp soft brown sugar 

2 limes, juice and zest of both 

Sea salt

 

For the paste:

1 star anise

1 small cinnamon stick 

7 cardamom pods, seeds removed 

5 cloves

1 tbsp coriander seeds

1 tbsp cumin seeds

½ tbsp black peppercorns 

1 thumb sized piece of ginger 

1 lemongrass stick 

2 banana shallots

6 kaffir lime leaves 

1-2 red chillies 

1 tbsp tomato puree 

½ tbsp fish sauce 

2 tbsp sunflower oil 

 

To serve:

Coriander leaves

Jasmine rice

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