Southern style chicken penang curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put rice in 600ml of cold water - cover with lid and bring to boil over high heat. Once boiling reduce to a very low heat and cook covered for 10-12mins or until water has absorbed. Remove and keep covered until serving.

Step 2

Meanwhile peel and finely dice onions and slice pepper into thin strips

Step 3

Heat a wide pan with some veg oil over medium heat. Once hot put onion and peppers on and cook for 4-5mins or till softened.

Step 4

Dissolve creamed coconut and peanut butter in 450ml boiling water. Add turmeric, fish sauce, lime leaves and 2tsp sugar.

Step 5

Cut chicken into bite size pieces. Add to the onion and pepper and add thai red curry paste. Cook 3-4 mins until fragrant.

Step 6

Add the peanut stock and cook 7-8mins. When chicken is cooked season with salt. (If curry looks dry add a splash of water)