Panang Chicken

Panang Chicken

serves 2


1 tablespoon of AYAM Thai Panang Curry paste
270mL coconut milk
500 grams of chicken thigh fillets cut into thirds
1 tablespoon of fish sauce
10 grams of grated palm sugar
500 grams of chat potatoes cooked
boiled basmati or jasmine rice to serve
chopped coriander for garnish


fry curry paste in a pan or wok for a minute or until fragrant, stir in coconut milk and add chicken, cook for a few minutes, add in fish sauce and palm sugar and gently simmer until chicken is cooked, add in cooked chat potatoes just before serving, garnish with coriander and serve with rice.

Food Intolerance Program