Recipe Cuisine: Thai
Theme: Fast & Fab
Penang Curry
By: Jennifer
Ingredients
- Penang curry paste
- Coconut oil
- Chicken breast
- Onion
- Carrot
- Celery
- Water chestnut
- Baby corn
- Coconut mil
- Sugar
- Fish sauce
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
- VALCOM - COCONUT CREAM
Method
- Cut up all the vegetable to similar size.Fry off chicken in coconut oil and then add the veges. Stir fry until veges start to soften and take off heat
- In a seperate pan, add some oil, half a jar of Penang curry paste and heat until fragrant (make sure to stir) add the coconut milk to the paste and combine over heat.
- Add all sauce to the chicken and vegetablesz bring to the boil and thrn lower heat to then simmer for 10 minutes.
- Serve on its own or with naan, roti or rice!
