- 1. 800g boneless chicken thigh2. 180g Thai Penang curry paste3. 400ml coconut cream4. 3tsp fish sauce5. 1 red capsicum6. Large handful of snow peas7. Fresh coriander
- 1. Dice chicken thigh into small pieces.2. Heat curry paste in pan on medium heat for 30 seconds then add chicken and stir/toss till well coated.3. Add coconut cream and fish sauce and simmer for 5-6 minutes on medium heat.4. Add thinly sliced capsicum (save a ring or two for the garnish) and thinly sliced snow peas and continue to simmer for 4-5 minutes on low heat.5. Serve with freshly steamed whole grain rice (I prefer brown rice!), garnish with two capsicum rings and coriander.6. Enjoy!
Brands and product used
- TCC - Coconut Cream