Thai Panaeng Curry Chicken

Ingredients

• 1/2 Jar Valcom Panaeng Curry Paste
• 2 Tablespoons Vegetable Oil
• 400 ml Coconut milk
• 400 Grams Diced Chicken
• 1 Teaspoon fish sauce
• Half Head of Cauliflower
• 1 Large Diced Potato

Method

1. Stir-fry 1/2 jar of Valcom Panaeng Curry Paste with 2 tablespoons of vegetable oil over medium heat until fragrant.
2. Add half of 400 ml coconut milk and stir-fry for about 5 minutes.
3. Add 400 grams diced chicken and cook over high heat for 2 minutes. Add diced potato, remaining coconut milk and 1 teaspoon fish sauce. Bring to the boil and simmer until chicken is cooked.
4. Add cauliflower and continue to simmer for 5 minutes.
5. Service with rice, cut cucumber and natural yoghurt.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE PANAENG