Christmas Recipe 7

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What you’ll need:

1 x Tin Full Fat Coconut Milk

1 x Jar Panang Curry Paste

3 x Chicken Breasts, thinly sliced

1 x Red Pepper, finely sliced

50ml Double Cream

To Garnish – freshly chopped coriander, roasted peanuts and finely sliced red chilli.

How to create it:

  1. To start, pour the coconut milk into a pan, gently bring to the boil and then simmer for 5 mins.
  2. Add the Panang Curry Paste and mix thoroughly.
  3. Next, pop in your chicken and gently bring to the boil, reduce the heat and lightly poach the chicken for 5 mins.
  4. Drop in your red pepper and simmer for 2-3 mins.
  5. Pour in the cream and simmer for a further 1-2 mins until the chicken is cooked.
  6. To serve – garnish with a sprinkling of freshly chopped coriander, finely sliced red chilli and chopped roasted peanuts, alongside a steaming helping of aromatic jasmine rice. Simply divine.

Using beef fillet instead of chicken breasts and serve with noodles and stir-fried greens.

Substituting the meat for a combination of vegetables; such as squash, carrots, cauliflower and peppers together with cubes of tofu.