Ingredients
- 500g chicken tenderloins/ thighs
- 1/2 jar Penang curry paste (Valcom)
- 400ml coconut milk
- 1tsp Squid brand fish sauce
- 1tsp sugar
- 2 tbsp oil
- I cup trimmed beans
- Rice to serve
Method
- Fry oil & curry paste for 30 seconds and add 1/2 of the coconut milk. Cook until thickened. Around 5min
- Add diced Chicken, over high heat for 2 min. Add remaining coconut milk, fish sauce & sugar. Add beans.
- Bring to the boil and simmer until beans and chicken are cooked and tender. Serve with rice.
Product used in recipe
- Squid Brand - Fish Sauce
- Valcom - Valcom Curry Paste Panaeng
