
"Healthier" Thai Chicken Penang Curry
This is a healthier version of a traditional thai favourite with loads of vegetables!
Ingredients
500g chicken breasts
1 medium onion
Cooking spray/oil
1 teaspoon crushed garlic
1 teaspoon crushed/grated fresh ginger
1 cup green beens cut in half
1 cup sliced zucchini
1 cup sliced red capsicum
1 cup cauliflower florets
1 cup broccoli florets
3 teaspoons penange curry paste (in jar)
2 teaspoons fish sauce
1 tablespoon sugar/stevia
1 tablespoon fresh basil
2 tablespoons cornflour (or other thickener of your choice, like arrowroot)
1 x 375ml can evoporated light milk
2 teaspoons coconut essence
3-4 kaffir lime leaves (this is what gives a penang curry it's true flavour)
Instructions
- Cut chicken into thin strips
- Cut onion into quarters then slice thinly
- Generously coat a large wok or frying pan with cooking spray of your choice (olive oil, coconut oil, macadamia oil etc..)
- Saute garlic, ginger and chicken until chicken is just cooked through
- Remove chicken from pan and leave to one side
- Coat wok or pan again with cooking spray
- Saute onion and all other vegetables for approx 2 minutes
- Add penang paste (additional teasp if you like it hot) and cook for 3-5 minutes until vegetables are just tender
- Add fish sauce, sugar/stevia and basil.
- Add cooked chicken back into the pan
- Add slightly crushed kaffir lime leaves (crushed in your hands)
- In a small mixing bowl combine conflour, evaporated milk and coconut essence
- Pour into pan with other ingredients and stir continuously until thickened but without boiling
- Leave to infuse flavours of kaffir lime leaves for a few minutes (or longer) without boiling
- Serve with basmatic rice - major yum!