Penang chicken curry - Malaysia
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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