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Serves 4

Prep Time: 15 mins    Cook Time: 10 mins  

2D panang curry paste   2D coconut cream 270ml


  • 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 


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.

Tags: _ Chicken_ Curry_ Easy Asian recipes_ Dinner_ All recipes

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