Ingredients
- Penang curry paste
- Chicken
- Garlic
- Ginger
- Kaffir lime leaves
- Fish sauce
- pumpkin
- Carrot
- Zuchini
- Coconut milk
- Natural peanut butter
Method
- Cut chicken thighs and cook them with peanut oil in a frypan then set aside.
- Fry off curry paste in the pan and stir in peanut butter and let it cook for 3 minutes
- Add coconut milk, fish sauce and kaffir lime leaves and bring it to simmer
- Add in your chopped veg and cook for 15 minutes then add the chicken and cook for another 5 minutes
Product used in recipe
- Squid Brand - Fish Sauce
