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Panang Chicken and Green Bean Curry

Panang Chicken and Green Bean Curry

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15 mins + 25 mins
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Serves 4


  • 2 Tbsp oil
  • 500 g chicken thigh fillets, sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, sliced
  • 2 Tbsp Panang curry paste
  • 1 Tbsp crunchy peanut butter
  • 2 tsp brown sugar
  • 250 ml (1 cup) Campbell’s Real Stock - Chicken
  • 270 ml light coconut cream
  • 150 g green beans, trimmed, chopped
  • Steamed rice, crushed peanuts and coriander leaves, to serve


Heat half the oil in a large saucepan over medium heat. Cook chicken in batches until browned. Set aside. Heat remaining oil. Cook onion and garlic for 1 - 2 minutes or until onion has softened. Add curry paste and cook for 1 minute, or until fragrant.

Add peanut butter, brown sugar, Campbell’s Real Stock - Chicken and coconut cream.

Return chicken to the pan, bring to the boil. Reduce heat to a simmer, cook uncovered for 15 minutes.

Add green beans and cook for 2 - 3 minutes until just tender.

Serve with steamed rice and top with nuts and coriander.

This recipe was sent in by Campbell's


Qty Price
Sunfield Canola Oil $2.50 ea was $3.00
$2.50 ea was $3.00
Countdown Chicken Thighs Skinless & Boneless Small Pk $18.00 kg was $20.00
$18.00 kg was $20.00
Fresh Produce Onions Brown $1.70 kg
$1.70 kg
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Exotic Food Asian Panang Curry Paste $3.95 ea
$3.95 ea
Countdown Peanut Butter Crunchy American Style $4.00 ea
$4.00 ea
Countdown Brown Sugar $1.40 ea
$1.40 ea
Campbells Real Stock Stock Chicken Liquid $2.19 ea
$2.19 ea
Essentials Coconut Cream Lite Reduced Fat $1.20 ea
$1.20 ea
Countdown Jasmine Rice
arrow icon exclamation icon Out of stock Out of stock
Countdown Peanuts Blanched $3.00 ea
$3.00 ea
Superb Herb Coriander Fresh $3.70 ea
$3.70 ea
Countdown Beans Green $3.00 ea
$3.00 ea