Recipe Cuisine: Thai
Theme: Fast & Fab
Panaeng: Your Weeknight Thai Fix
By: Maddie C
Ingredients
- Valcom Panaeng Curry Paste
- 2x 400ml Coconut Milk
- Your Chosen Veggie Mix (we did 1x Zucchini, 1x Carrot, 1x Capsicum, 1x Onion) - sliced how you like
- 1kg Chicken Thigh
- 2tsp Fish Sauce
- 2tsp Brown Sugar
- Rice to serve
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
Method
- Heat 2tbps spoon of oil. Once heated, saute the onion until a little bit soft, a couple of minutes.
- Add the jar of Panaeng curry paste and fry off until fragrant - a few minutes. Add 200ml of the coconut milk and stir together, let thicken for 2 minutes. Add the chicken and stir together.
- Add the remainder of the coconut milk. Add 2tsp fish sauce and 2 tsp of brown sugar. Stir all together. Add in firmer veggies that take longer to cook like carrot and capsicum. Let simmer for 10-15 mins to cook the chicken, veggies and let sauce thicken.
- Add in softer veggies like zucchini for a final few minutes minutes of cooking. Turn off the heat once chicken is cooked and sauce has thickened to your liking. Serve with rice. Enjoy!
