Panang Curry

Simple and tasty weeknight meal.

INGREDIENTS

• 360g cooked Thai jasmine rice

• 450g chicken breast, thinly sliced

• 1/2 container (2 Tbsp) of Exotic Food panang curry paste

• 400mls light coconut milk

• 300g baby peas (or any vegetables you have)

• 1 tbsp fish sauce

• 3 kaffir lime leaves, thinly sliced

METHOD

1. Place a wok or a pan over medium heat and add 1/3 of the can of coconut milk.

2. Bring to the boil, stirring gently, and reduce by about half.

3. Add the curry paste, and stir to combine. Add the chicken and peas, toss through the curry paste and add the remaining coconut milk.

4. 1/2 fill up the envy can with water, swirl to get the remaining milk off the sides and add to the pan.

5. Bring to the boil, stirring occasionally, and cook for 3-5mins or until sauce is thick and chicken is cooked through.

6. Turn off the heat and season with fish sauce.

7. Salt to taste and stir through the lime leaves.

Serves Three.

Nutritional Information: per serving

Calories: 516kcal

Protein: 47g

Fat: 11g

Carbohydrate: 50g

To have more of our recipes sent straight to your inbox, make sure you sign up to our email list here.

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE