Recipes
PENANG CHICKEN CURRY
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INGREDIENTS
- Cooking Time: 15
- Servings: 2
- Preparation Time: 10
- 1 tbsp Thai Red Curry Paste
- 1 tsp garlic puree
- ½ tsp turmeric powder
- 1 tbsp peanut butter
- 1 400g can thick coconut milk or cream
- 2 tbsp double cream (optional)
- 2 tbsp vegetable oil
- 2-3 chicken breasts, sliced thinly
- 2-3 lime leaves, sliced
- 1 tsp palm sugar (or brown sugar)
- 1-2 tsp fish sauce
- ½ lime, juice
- coriander for garnish
- thinly sliced vegetables for garnish (your choice of carrots, peppers etc)
DIRECTIONS
1. Heat the oil in a wok then add the Thai red curry, garlic and turmeric
2. Fry quickly for 30 seconds until the oils begin to release
3. Add the peanut butter and fry for a further 20 seconds
4.Add the thick part of the coconut milk (approx top 30% of the can) and mix well
5.Add the chicken breasts and stir through, then fry for around 2-3 minutes
6. Next add the remainder of the coconut milk and sugar, fish sauce and lime leaves
7. Top with a little water if the coconut milk is not enough
8. Reduce the heat and allow to simmer for a further 10 minutes
9. Season with the lime juice and taste (add more salt/sugar or fish sauce as required)
10. Add the double cream, stir through then serve after garnishing
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