Penang Chicken Curry
Recipe by Tim Bone
Serve 4 |
Prep 5-7 min | 
25 minutes
Ingredients:
- ⅓ cup Panang curry paste
- 500g chicken thigh fillets, diced into 2 cm pieces
- 270ml can coconut cream
- 2 tsp fish sauce
- 2 tsp palm sugar, grated
- ½ cup water
- 1 cup snow peas, sliced
- 1 cup red capsicum, sliced
- 2 kaffir lime leaves, finely sliced
To serve:
- 1 cup bean shoots
- 1 long red chilli, finely sliced
- ½ cup fresh coriander, to garnish
- Coconut basmati rice, cooked
Method
- In a wok over medium-high heat, fry off the curry paste for 1 minute or until fragrant. Add chicken and cook, stirring for a couple of minutes.
- Add coconut cream, fish sauce, palm sugar and water. Reduce heat and simmer for 5 minutes.
- Add snow peas, red capsicum and lime leaves. Cook for a futher 3 minutes or until chicken is cooked through and vegetables are starting to soften.
- Place the curry in bowls, topped with bean shoots, fresh chilli and coriander. Serve with a side of coconut basmati rice.
