Thai Panang Curry

Give this easy peasy Thai Panang Curry a go, with exciting flavours matched perfectly to your creamy, crunchy Manílife Original! Straight from our friends at Slô Street Food who can’t get enough peanut butter in their lives!


2 red chillis, deseeded (or not if you like it hot!)

1 tsp fresh ginger, peeled

3 garlic cloves, peeled

2 lemongrass stalks, sliced, only the bottom 2 inches minus the very end

1 red onion, peeled

½ tsp salt

2 kaffir lime leaves (optional)

Cheat’s tip – substitute the ingredients above for a good quality readymade Thai red curry paste

500g chicken breast, sliced (or a small butternut squash)

1 tin coconut milk

1 pack of greens (e.g. sugar snaps/mangetout)

2 tbsp Manílife Original

4 tbsp fish sauce

1 tbsp brown sugar



  1. Chuck the first batch of ingredients to a blender and blitz for a few minutes to a fine paste, adding a dash water to help blitzing if needed
  2. Spoon the paste (or 4 tbsp of readymade version) into a hot pan with a glug of vegetable oil
  3. After 1 minute (you should smell the paste becoming fragrant) drop in the sliced chicken or blanched butternut squash keeping the pan on a high heat

Flavour tip: Cooking on a high heat should help to brown the chicken, meaning more flavour in your curry!

  1. When the chicken is browned pour in the coconut milk, chuck in your chosen greens, and stir in 2 tbsp of creamy Manílife Original.
  2. Let the curry come to the boil and simmer for 5-6 minutes, before seasoning with the fish sauce and sugar. We’d recommend adding 3 tbsp of fish sauce and 1 tbsp of sugar, then tasting to see if you need more saltiness, sweetness, or both.
  3. Serve with jasmine rice or flatbreads, and enjoy!