Panang Chicken Curry
Serves 4 |
Prep 10 min |
Cook 15 min
25 minutes
Ingredients
- ⅓ 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
- ½ 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.
