Recipe Cuisine: Thai
Theme: One Bowl Wonder
Punchy Panang
By: Isabella Czarnecki
Ingredients
- 800g Chicken thighs, chopped
- 2 large carrots, chopped
- 150g green beans, washed
- Half jar of Valcom Curry Paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 fresh lime, juiced
- Half bunch fresh coriander
- 1 cup jasmine rice
- 1 tbsp olive oil
- 1 can light coconut cream
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
Method
- Add olive oil to fry pan. Heat gently and add curry paste. Fry off for 2 minutes on gentle heat.
- Add coconut milk to pan and stir.
- Add chopped chicken thighs. Cook for 5 minutes on gentle heat.
- Add carrots and green beans to pan. Cook for further 10 minutes.
- Turn off heat and cover pan. Leave for 10 minutes to simmer.
- Add chopped corriander.
- Cook rice via absorption method in separate pot.
- Serve rice in a bowl once cooked. Top with curry and garnish with coriander.
