Ingredients
- 1 pack (200gr) noodle (any fresh or dry if dry follow factory's instructions for use)
- 150 gr Diced chicken thighs
- 75 gr Diced zucchini
- 50 gr Gai larn/Bok choy, Blanched
- 400 ml water
- 100 ml Coconut Cream
- 2 Tbspn Oil
- 2 Tbspn Panaeng curry paste
- 1 Tsp chopped bird eye chilli ( more if you like spicy)
- TT salt
- TT Sugar
- Choose topping as garnish such as:Crispy fried shallot, furikake or aonori
Method
- Heat oil in frying pan until medium heat, add chicken and cook till just light brown color
- Add panaeng curry paste stir fry with chicken until well combined together with chopped chilli
- Add water and let simmer with low heat
- When Chicken well cooked add coconut cream and followed by diced zucchini and the noodle as well, cook about 3 minutes until the noodle well combined with the curry
- Remove pan from the heat, serve on a bowl with side of blanched Gai larn or bok choy
- Sprinkle with crispy fried shallot or furikake and nori
Product used in recipe
- VALCOM - VALCOM CURRY PASTE PANAENG
