More Great Recipes: Thai

Penang Chicken Curry

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Member since 2013

Serves 2 | Prep Time 10 | Cook Time 15


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)

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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