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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:
- To start, pour the coconut milk into a pan, gently bring to the boil and then simmer for 5 mins.
- Add the Panang Curry Paste and mix thoroughly.
- Next, pop in your chicken and gently bring to the boil, reduce the heat and lightly poach the chicken for 5 mins.
- Drop in your red pepper and simmer for 2-3 mins.
- Pour in the cream and simmer for a further 1-2 mins until the chicken is cooked.
- 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.
TRY
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.