CHICKEN PANANG CURRY
INGREDIENTS
- 800ml canned coconut cream
- 3tbsp panang curry paste
- 2tbsp grated palm sugar
- 2tbsp fish sauce
- 4 fresh kaffir lime leaves (torn)
- 30g butter
- 1kg chicken thigh fillets (quartered)
- 100g green beans (chopped)
- ½ cup of firmly packed basil leaves
- 2 cups of jasmine rice
DIRECTIONS
1. Place coconut cream, curry paste, sugar and lime leaves in wok or large frying pan, bring to boil. Reduce heat and simmer, about 15 minutes or until curry sauce has reduced by about half.
2. Cook rice as per packet instructions. Meanwhile, heat butter in a large frying pan, cook chicken in batches until it is lightly browned, drain on paper towel and set aside.
3. Add beans, chicken and ¾ of the basil leaves to the curry mixture. Cook uncovered, stirring occasionally for about 5 minutes or until beans are tender and chicken is cooked through.
4. Place rice, then curry mixture, into serving bowls and sprinkle with remaining basil leaves.
Serves: 4
Preparation: 20 minutes
Cooking time: 30 minutes