Dinner ideas

Panang curry and banana chilli salad

panang curry and banana chilli salad


Panang paste
Panang curry
Banana chilli salad


1.To make panang paste, preheat oven to 180°C/160°C fan-forced. Place shallots and nuts on oven tray; roast, uncovered, about 15 minutes or until nuts are browned lightly, cool 10 minutes. Blend or process shallots and nuts with remaining ingredients until mixture forms a coarse paste.
2.Meanwhile, combine coconut milk, stock, half of the sauce and half of the sugar in large saucepan; bring to a boil. Add chicken and pumpkin, reduce heat; simmer, uncovered, about 15 minutes or until chicken is cooked through.
3.Strain mixture over large bowl; cover chicken and pumpkin to keep warm, reserve coconut milk mixture.
4.To make banana chilli salad, cook chillies and shallots on heated oiled grill plate (or grill or barbecue) until tender; slice thickly. Combine sugar, juice and sauce in medium bowl. Add chillies, shallots and coriander; toss gently to combine.
5.Bring ½ cup of the coconut milk mixture to a boil in medium frying pan. Boil, uncovered, about 5 minutes or until fat separates from milk.
6.Add panang paste; cook, stirring, 5 minutes. Stir remaining sauce and remaining sugar into mixture; stir until sugar dissolves.
7.Add 1 cup of the remaining coconut milk mixture, reduce heat; simmer, uncovered, until heated through. (Discard any left over coconut milk mixture.)
8.Top chicken and pumpkin with panang sauce; serve with salad, and lime wedges, if desired.

If you cannot find banana chillies, use capsicums instead.


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