Recipe Cuisine: Thai
Theme: Soul Spicy
Panang curry with macadamias
By: Susan Dawson
Ingredients
- 2 Tbs peanut oil
- 2 Tbs Panang curry paste (or to taste)
- 400ml tin coconut cream
- 1 brown onion diced
- 500g diced chicken
- 1 or 2 tins Valcom bamboo shoots (drained and rinsed)
- 1 tsp palm or brown sugar
- 1 Tbs Squid brand fish sauce
- 3 kaffir lime leaves thinly sliced
- 1 carrot sliced
- Broccoli florets and stem (sliced)
- Cauliflower florets
- 1/2 cup Macadamia nuts (roasted and salted) roughly chopped plus extra for garnish
- fresh chilli chopped for garnish (optional)
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
- SQUID BRAND - FISH SAUCE
Method
- Cook curry paste in oil on medium/low heat until fragrant
- Add 1/2 tin of coconut cream and increase heat until just boiling
- Add onion and chicken and cook until chicken is turning white
- Add remainder of coconut cream plus 1/2 a tin of water, sugar, fish sauce and kaffir lime leaves
- Return to the boil then reduce to simmer until the chicken is cooked through
- Steam the vegetables until just cooked then add to the curry with the macadamia nuts just before serving
- Serve with steamed Jasmin or long grain rice and garnish with extra chopped macadamias and chilli
- If you like a bit of extra zing - try adding a squeeze of lime juice to the curry just prior to serving
