Serves 4

Prep Time: 15 mins    Cook Time: 10 mins  

Ingredients:

• 1/3 cup AYAM™ Thai Panang Curry Paste
• 500g chicken thigh fillets, diced into 2cm pieces
• 270ml can AYAM™ Coconut Cream
• 2 tsp AYAM™ Fish Sauce
• 2 tsp AYAM™ Palm Sugar Syrup
• 1/2 cup water
• 1 cup sliced snow peas
• 1 cup sliced red capsicum
• 2 kaffir lime leaves, finely sliced 

Method:

Fry Curry Paste in a wok over medium-high heat for 1 min or until fragrant. Add chicken and toss to coat.

Stir in Coconut Cream, Fish Sauce, Palm Sugar Syrup and water. Reduce heat and simmer for 5 min.

Add vegetables, lime leaves and cook a further 3 min until chicken is cooked through and vegetables are tender.

Serve with steamed rice.