Jet’s Bowl of Penang Pashion

Ingredients

• 2 Cups Rice (Prefer White Rice)
• 500g of Chicken Thighs
• 2 Medium Zucchini
• 2 Potato
• Jar of Valcom Penaeng Curry Paste
• Coconut Cream (500ml)

Method

1. Peal and Dice Potato
2. Begin to Boil PotatoPlace Potato in boiling water to softenBegin cooking rice as per the package description either on store or Rice Cooker
3. Slice up Zucchini
4. Slice up Chicken thighs into battens
5. Place large deep dish pan on medium heat with neutral oil (Olive Oil is my Fav)
6. Add 3/4 Jar of Valcom Penaeng to Pan and stir for even dispersion Do this for 3-5 Minutes
7. Then Add Chicken into the pan with Valcom Penaeng Paste stir so that the chicken is covered in the pastedo this for 10 minutes until the chicken begins to show so colour
8. Add the Sliced Zucchini into the pan and stir to cover the Zucchinisimmer for 3-5 minutes
9. add soft potato to the pan and stir then add coconut cream to the pan and stir
10. Simmer for 5-10minutes
11. Ready to Serve with Rice in a bowl and Enjoy!

Product used in recipe

• Valcom - Valcom Curry Paste Panaeng