Panang Chicken and Green Bean Curry

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • 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
  • 250ml (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 


  1. 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.
  2. Add peanut butter, brown sugar, Campbell’s Real Stock - Chicken and coconut cream.
  3. Return chicken to the pan, bring to the boil. Reduce heat to a simmer, cook uncovered for 15 minutes.
  4. Add green beans and cook for 2 - 3 minutes until just tender.
  5. Serve with steamed rice and top with nuts and coriander. 


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