Do you also love the creamy Panang curry? We had audited the nutritional values of this Thai banger and found a way to indulge without regrets. We've substituted the coconut milk used in the original version with a strong stock, which adds umami flavour, but lowers the calories. Instead of frying the chicken in oil, we roasted it in an oven, which saved tens of grams of fat, but didn't compromise the crunchiness. So the result is a balanced meal with 44g of protein that fills you up perfectly without weighing you down.

Shop ingredients

Organic Panko Breadcrumbs – 200 g – gluten‑free Japanese style breadcrumbs, made with corn, rice and chickpea flour

£2.49

Avocado Oil Spray – 200 ml – premium Hass variety from Kenya, with a practical dispenser

£5.49

Organic Coconut Milk – 400 ml – coconut dairy-free cream alternative, unsweetened and free from additives

Organic Chicken Broth without Salt – 515 ml – prepared with a minimum of 500 g of meat and bones, up to 5 l of soup per pack, from local organic ingredients

£4.99

Wildflower Honey – 720 g – from a Czech beekeeper from the pure nature of the Jeseniky Protected Landscape Area

£7.59

Organic Peanut Butter – 350 g – 100% air-roasted peanuts, no added sugar, palm oil, or salt

£3.99

Organic Jasmine Rice – 1 000 g – side dish with the scent of blossoming flowers, nuts and popcorn

£4.79

Nutrition (1 serving)

605 kcal
66 g carbohydrates
19 g fats
44 g protein

Per 2 portions

Meat:

300 g chicken breast
20 g plain flour
30 g panko breadcrumbs
1 egg
2 ml avocado oil

Sauce:

80 ml coconut milk
200 ml chicken broth
1 tsp cornflour
20 g curry paste
1 tbsp amino sauces
10 g honey
25 g peanut butter
2 cloves garlic
salt
pepper
1 tsp lime juice

Side dish:

120 g jasmine rice
120 g broccoli
coriander
1 pinch sesame seeds

Instructions

Cook the rice according to the instructions. Separate the broccoli into florets and cook in a steamer or hot water until tender (about 5–7 minutes) but still green.
Cut the chicken breasts, season them with salt and pepper, and coat them in flour, then whisked egg, and panko breadcrumbs. Add them to a baking tray lined with baking paper.
Spray them lightly with spray oil and bake in an oven preheated to 200 °C for 15‑20 minutes, until they're golden brown. You can also use an airfryer, preheated to 200 °C, cooking for 10‑12 minutes.
In a pan, fry the curry paste and garlic. Add the coconut milk and stock, then mix in the peanut butter, honey, seasoning and amino sauce. Bring it to ba oil.
Once boiling, add the cornstarch mixed with a small amount of cold water. Stir for a minute, until it thickens. Take it off the heat and flavour with lime, salt and pepper, according to your taste. Enjoy!
Let's plate up! Add rice and broccoli to a plate, then add the crunchy chicken (if you prefer it spicy, you can brush the chicken with some sweet chilli sauce) and pour over the sauce. Garnish with sesame seeds and coriander. Enjoy!

Products used in the recipe