Panang Chicken Curry

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Panang Chicken Curry

Recipe by Justine Schofield

pax icon 4 people   | time 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

  1. Fry Curry Paste in a wok over medium-high heat for 1 min or until fragrant. Add chicken and toss to coat.
  2. Stir in Coconut Cream, Fish Sauce, Palm Sugar Syrup and water. Reduce heat and simmer for 5 min.
  3. Add vegetables, lime leaves and cook a further 3 min until chicken is cooked through and vegetables are tender.
  4. Serve with steamed rice.