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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 3 people
Calories: 338kcal


  • 50 g Panang curry paste (available in Dunnes or any Asian supermarket – sub for any type of red curry paste)
  • 40 g peanut butter
  • 300 g diced chicken (can sub for tofu or prawns)
  • 300 g broccoli
  • 1/2 diced onion (approx. 75g)
  • 1 diced red pepper (approx. 150g)
  • 1 diced yellow pepper (approx. 150g)
  • 1 thumb sized piece of freshly grated ginger
  • 2 grated garlic cloves
  • 400 mls light coconut milk (can sub for any milk)
  • 150 mls veg stock
  • 20 g cornflour (mixed with dash of water in a cup to make a paste)
  • Juice of half a lime
  • 30 mls soy sauce


  • Heat a large pan or wok over a medium heat and spray well with 1 kcal spray.
  • Sauté the onions for 2 minutes, then add broccoli, peppers, garlic and ginger and sauté for 2 minutes more.
  • Add the curry paste and peanut butter and cook for 1 minute.
  • Add the coconut milk and veg stock.
  • Add the cornflour paste.
  • Stir well.
  • Add the chicken (or chosen substitute) and stir well.
  • Simmer for 10 minutes until chicken is cooked throughout and the sauce starts to thicken.
  • Stir in the soy sauce and lime juice.
  • Season with salt and pepper, to taste.


Serving: 1serving | Calories: 338kcal | Carbohydrates: 24g | Protein: 35g | Fat: 11g