Penang curry with a twist

Ingredients

• 1 can bamboo shoots
• 2 tablespoons Red curry paste
• 3 teaspoons brown sugar
• 2 tablespoons honey
• 2 tablespoons peanut butter
• 1 can coconut milk
• 1 can coconut cream
• 2 bunch broccolini
• 1 zucchini
• 250g mushrooms
• 2 carrots
• 12 chicken tenders loins

Method

1. Mix curry paste, brown sugar, honey and peanut butter in a bowl
2. Add half the coconut milk and mix until well blended
3. Add oil to pan and cook chicken and aside.
4. Pour the sauce in the pan and heat it up. Then add the rest of the coconut milk and cream. Bring to boil
5. Add the vegetables and bring temperature down to low.
6. Add bamboo shoots on top and serve with rice.

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES