Ingredients
- Panang paste
- 1tbs neutral oil
- 400g chicken breast cut thin
- 400ml Coconut milk
- 227g can of sliced water chestnuts
- 2x Sliced carrots
Method
- Add oil and paste into pan and heat for to minutes
- Add coconut milk and sliced carrots and simmer until carrots just start to soften
- Add chicken and chestnut and bring to a simmer for 5 minutes
- Serve with rice and if you wish thin sliced line leaves to garnish
Product used in recipe
- Valcom - Water Chestnut Sliced
