Thai panang curry chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Half fill a pot with water, cover with a lid, place it on the stove, and bring to boil.

Step 2

De-seed red capsicum and slice into strips. Trim snow peas and slice in half lengthways. Thinly slice the Kaffir lime leaves (or use pre-sliced from a jar). Place the capsicum, snow peas, and Kaffir lime leaves into a bowl.

Step 3

Using a sharp knife, slice the chicken into 1cm strips.

Step 4

Add rice to boiling water and cook for 9 minutes or according to packet instructions.

Step 5

In a wok, stir-fry the Panang curry paste with 2 tbsp oil over medium heat until fragrant.

Step 6

Add half of the coconut milk and stir-fry for about 5 minutes or until sauce thickens and oil appears.

Step 7

Add sliced chicken and cook over high heat for 2 minutes. Add remaining coconut milk, fish sauce, peanut butter, and brown sugar. Bring to the boil, then reduce heat and simmer for 2 minutes.

Step 8

Drain the rice using a colander.

Step 9

Add to the wok the sliced red capsicum, sliced Kaffir lime leaves, and snow peas, simmering for 3 minutes.

Step 10

To serve, place a portion of rice in each bowl and top with the curry. Garnish with dried shallots, chopped coriander, and slice red chillies.