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Photo of Penang chicken curry - Malaysia by WW

Penang chicken curry - Malaysia

7
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This curry has bags of flavour, loads of veg and is ready in less than 30 minutes.

Ingredients

Red curry paste

⅓ cup(s), (100g) penang curry paste

Light canned coconut milk

400 ml

Baby corn

125 g, halved

Green string beans

200 g, trimmed, halved

Red capsicum

1 small, sliced

Mushrooms

100 g, (button variety) halved or quartered

Skinless chicken breast

450 g, (buy 500g), fat trimmed, thinly sliced

Fish sauce

1 tbs

Brown sugar

1 tbs

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Heat the curry paste in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until fragrant.
  2. Add the coconut milk and bring to the boil. Add the corn, bean, capsicum and mushroom, and return to the boil. Reduce heat and simmer, covered, for 5 minutes. Add the chicken and simmer, covered, for 5 minutes or until the chicken is cooked through.
  3. Stir in the fish sauce and brown sugar.

Notes

SERVING SUGGESTION: 1 serve (150g cooked)jasmine rice and lime wedges.

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