Penang Curry Chicken
Servings Prep Time
1person 10minutes
Cook Time
10minutes
Servings Prep Time
1person 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Ingredients for one portion. As you can see there is quite a bit more curry paste than a tea spoon. One tea spoon is for a European palate with very little tolerance for spicy food. Just start with a tea spoon and add more if you like it more spicy. You can always add more paste until the very end of the recipe. Just keep in mind that you can’t reverse the process :-). As for the vegetables the amounts can vary as well according to taste.
  2. Fry the curry paste with the oil in a wok
  3. Add coconut milk until all the paste is covered
  4. Bring to boil
  5. Add baby corn and carrots and a bit of water. Add oyster sauce, sugar and salt. Bring to boil again.
  6. Add chicken and stir it in.
  7. Add sliced lime leaves and pineapple and bring to boil and add more coconut milk and fish sauce
  8. Add the sliced long beans and chilly peppers
  9. Serve with rice
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