Penang Chicken Curry

20 Mar

Written By Tim Bone

Serves 4

Time 25 minutes

⅓ cup Panang curry paste

500g chicken thigh fillets, diced into 2 cm pieces

1 x 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

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 further 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.

Tim Bone

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