Penang chicken curry - Malaysia
red curry paste
⅓ cup(s), (100g) penang curry paste
light coconut milk
125 g, halved
200 g, trimmed, halved
1 small, sliced
100 g, (button variety) halved or quartered
skinless chicken breast
450 g, (buy 500g), fat trimmed, thinly sliced
1 medium, cut into wedges, to serve
- Heat the curry paste in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until fragrant.
- 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.
- Stir in the fish sauce and brown sugar.