Ingredients
Main Ingredients
- 250g Chicken tight fillet
- 400ml TCC Coconut cream
- 3 tbsp Panang Curry Paste
- 2 tbsp Palm sugar
- 2 tbsp Squid Fish Sauce
- 2 Kaffir lime leaves
- 1 Bird eye chilli
Method
- Pre-heat sauce pan using high heat, place chicken thigh fillets on the pan. Sear until both sides golden brown then remove from the heat.
- Split coconut cream into two parts. In the same pan, pour coconut cream over, turn the heat down to medium. Then add Panang paste. Mix until into coconut cream until well combined. Let it simmer until slightly reduced and mild thicken.
- To seasoning, add palm sugar and then followed by fish sauce. It should taste salty and mildly sweet. Then add the chicken fillet into the pan. Keep it simmering for another 10 minutes. Then flip another side.
- Garnish with thinly slice chilli and kaffir lime leaves . Serve with hot steamed rice. Enjoy!
Product used in recipe
- TCC - Coconut Cream