Ingredients
- Valcom Panaeng Curry Paste
- Squid Brand Fish Sauce
- 400ml coconut milk
- 400g diced chicken
- 1 cup of diced carrots
- 1/2 cup hard tofu (sliced thickly)
- 1 tsp sugar
- 1/4 cup water
Method
- Firstly, add 2 tbsp of oil in a wok or large pan. Put in half of the Valcom Panaeng Curry Paste and lightly stir-fry till fragrant.
- Add coconut milk and water. Mix well.
- Mix in chicken and stir-fry on high heat until almost cooked. Add carrots, tofu and a dash of fish sauce.
- Simmer for 5-10 minutes or until chicken is cooked through. Add sugar and mix till dissolved.
Product used in recipe
- Valcom - Curry Paste Panaeng
