Ingredients
- Chicken thigh sliced 300g
- Valcom Panaeng Curry Paste 105g
- Coconut Milk 400ml
- Diced Butternut Pumpkin 150g
- Green Beans 50g
- Carrot sticks 50g
- Fish Sauce 2 tsp
- Raw Sugar 1tsp
Method
- Soften pumpkin 2 mins in microwave set aside
- Heat oil in wok and stir fry beans and carrot set aside
- Stirfry curry paste for a few minutes then add 1/2 can coconut milk and cook 4 to 5 minutes.
- Add chicken and cook 2 to 3 minutes.
- Add remaining coconut milk, vegetables, fish sauce and sugar and simmer 3 minutes. Serve with Jasmine rice
Product used in recipe
- Valcom - Valcom Curry Paste Panaeng
