Panang Chicken Curry with Stir Fried Vegetables

Serves: 4
Difficulty: Easy

Cooking Time: 5 Mins
Prep Time: 10 Mins

Dietary: None
Allergens: Soy


For the chicken breasts

Chicken breast 400g sliced, Coconut milk 400ml, Panaeng Curry Paste 70g, Sunflower Oil 2 T

For the stir fried vegetables

Shiraz Mange Tout 120g, Green beans 150g, Tenderstem Broccoli 100g, Rosalini Tomatoes 200g halved, Sweet tricolore salad peppers 250 g sliced, Baby corns 100g halved, Sesame oil 1 T, Teryaki sauce 3 T, Coriander leaves ½ cup, to garnish


1. in a mixing bowl mix vigorously panaeng paste and coconut milk until combined. Put the chicken breast into the mix and place it to marinate in the fridge for at least 30 minutes.

2. When ready, drain the chicken, cook it on both sides in an oiled pan and finish off adding some of the marinate mix

3. in a hot wok pour the sesame oil and the teriyaki and stir until blended. Pour in the green beans , the tricolore peppers and the baby corns and cook on high heat for 5 minutes. now add the rest of the vegetables and cook through for 5 more minutes or until soft.

4. plate the chicken breasts and the vegetables sprinkling with fresh coriander leaves.