- • 200g Diced Chicken Breast • 2 Tbsp Thai Penang Curry Paste• 300g Coconut Milk• 1tbsp fish sauce• 1 tbsp brown sugar• 4 kaffir lime leaves• 1 tbsp Cooking OilBowl Ingredients• 100 g boiled brown and wild rice• 40 g mixed salad leaves• 3 Carrots peeled and julienned• 1 capsicum thinly sliced• ½ cucumber sliced and chopped into quarters• 1 cup chopped purple cabbage• 1 cup of chopped broccoli florets• ½ cup snow peas cut in half• 2 Spring Onion stalks finely sliced• 1 tsp chopped peanuts• 1 tsp mixed black and white sesame seeds• ½ lime cut in half to garnish
- In a cooking pan, heat oil over medium heat, add the curry paste and stir fry until fragrant.Add in the chicken pieces and stir for 1-2 mins.Pour coconut milk into the saucepan and cook for 5 mins over medium low heat.Add fish sauce and brown sugar into the curry and simmer on low for 5 mins or until the chicken is cooked.Lightly dry fry broccoli and Snowpeas in seperate frypan til warmed and still crispy.Divide the rice and Chicken penang Curry ( save some of the sauce) and salad leaves between two bowls. Nestle the Brocolli and snow peas in the bowls. Followed by the carrots, capsicum, cucumber and cabbage each into their own areas in the bowl.Spoon extra penang sauce over whole bowl and top with spring onions.Sprinkle peanuts and sesame seeds. Place Lime on the side and ENJOY!!
Brands and product used
- Valcom - Curry Paste Panaeng