Ingredients
- 1 x tbsp Panang paste
- 1 x tbsp natural oil
- 400g thin sliced chicken breast
- 227 g sliced chest
- 400ml coconut milk
- 2 x sliced carrots
Method
- Heat oil and Panang paste in a pot for about two minutes
- Add coconut milk and carrots and simmer until carrots just soften
- Add chicken and chestnuts and simmer for 5 minutes
- Serve with rice and thin sliced lime leaves to serve if you wish
Product used in recipe
- Valcom - Water Chestnut Sliced
