Ingredients
- 1 x tbsp Panang paste
- 1tbsp natural oil
- 400g chicken breast thin sliced
- 400ml coconut milk
- 227g sliced water chestnuts
- 2 x sliced carrots
Method
- Add oil and paste and heat for two minutes
- Add coconut milk and sliced carrots and simmer until carrots just start to soften
- Add chicken and chestnuts and bring to a simmer for 5 minutes
- Serve with rice and thin sliced lime leaves to garnish
Product used in recipe
- Valcom - Water Chestnut Sliced
