A while back I successfully completed the Michelle Bridges 12WBT. I still use the program’s healthy recipes all the time. This mouth-watering Penang Chicken Curry dish is a real favourite for hubby and me. The broccoli soaks up the coconut and peanut flavours. I’ve tweaked the original, and sometimes substitute the chicken for prawns and scallops… mmmmmmm!!
This recipe serves four.
What you’ll need:
- 1 tablespoon red curry paste
- 600g raw, lean chicken breast (cut into strips)
- 1 x 400g can light coconut flavoured evaporated milk
- 3 teaspoons fish sauce (15g)
- 3 tablespoons brown sugar (60g)
- 3 tablespoons peanut butter (60g)
- 250g broccoli (cut into florets)
- 200g snow peas
- 2 potatoes, peeled, diced and boiled (optional)
- cooked rice, pappadums or naan bread to serve
- fresh chilli, finely chopped (optional)
Time to get cooking:
- Heat a tablespoon of oil in a large frying pan over medium heat.
- Add the curry paste and cook, stirring, for 1 minute.
- Add the chicken and stir to coat in the paste.
- Add the coconut milk and cook, stirring often, for 2 minutes (don’t let the mixture boil).
- Add the fish sauce, sugar and peanut butter. Stir until smooth.
- Add the broccoli and simmer gently for 5 minutes or until the chicken is cooked through (don’t allow the sauce to boil or it will separate).
- Add the snow peas and cook for a further two minutes.
- Serve with rice, pappadums or naan bread. Add fresh chopped chilli for extra heat.