Chicken Panang Curry with Rice
SERVES
5-6
PREPARATION
25 mins
COOKING
15 mins
Ingredients
- K&N’s Tender Pops - 35-36 pieces
- Oil - 3 tbsp
- Garlic - 1 tbsp; chopped
- Ginger - 1 tbsp; chopped
- Onions - 1 cup; sliced
- Panang curry paste - 2 tbsp
- Dried lemon grass - 1 tbsp
- Coconut milk - 1 cup
- Red capsicum - 1 cup; julienned
- Green capsicum - 1 cup; julienned
- Fish sauce - 1 tsp
- Lemon juice - 1 tsp
- Peanut butter - 1 tbsp
- Brown sugar - 1 tsp
- Black pepper powder - 1 tsp
- Salt - 1 tsp
- Rice - 4-5 cups; boiled
- Basil leaves - for garnishing
Method
In a pan, heat oil over medium-high heat. Add garlic, ginger and cook for a minute.
Add onion and sauté until translucent.
Add Panang curry paste with lemongrass and cook for 2-3 minutes.
Add coconut milk gradually while whisking.
Add red capsicum, green capsicum and cook for another 1-2 minutes.
Add fish sauce, lemon juice, brown sugar, black pepper powder, salt and basil leaves and simmer on low heat for 5-7 minutes.
Fry K&N’s Tender Pops as per instructions on label and add to the curry. Cook for 2-3 minutes while stirring.
Garnish with basil leaves and serve with boiled rice.
Yield:
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Preparation:
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Cooking:
Ingredients
Method
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