Ingredients
- 180g Valcom Panaeng curry paste
- 180g natural yoghurt
- 500g chicken thigh, fat trimmed, cut into bite size pieces
- 1 cup reduced-salt liquid chicken stock
- 1 cup coconut cream
- 2 large handfuls baby spinach leaves
- Cooked basmati rice (follow packet instructions for number of serves)
Method
- Combine curry paste and yoghurt in a bowl. Add chicken pieces and stir until all pieces are coated. Cover and refrigerate for at least 30 minutes to marinate.
- Heat a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes or until lightly browned. Add excess marinade if there is any, and stir to coat.
- Add chicken stock to pan and stir. Reduce heat to low. Cover and simmer for 8-10 minutes or until chicken is cooked through.
- Stir in coconut cream. Remove lid and simmer for 10 minutes or until sauce slightly reduces. Remove from heat and stir in spinach leaves to wilt.
- Serve with cooked basmati rice.
Product used in recipe
- Valcom - Valcom Curry Paste Panaeng
