Panang curry chicken with stirfried vegetables | Woolworths TASTE

Ingredients

• 70 g Blue Elephant Panang curry paste
• 1 x 400 ml coconut milk can
• 400 g free-range skinless, boneless chicken breasts, sliced
• 2 T sunflower oil
• For the stir fried vegetables:
• 1 T sesame oil
• 3 T teriyaki sauce
• 150 g green beans
• 250 g sweet tricolore salad peppers, sliced
• 100 g baby corn, halved
• 120 g Woolworths Shiraz mange tout
• 100 g Tenderstem broccoli
• 200 g Rosalini pomatoes, halved
• 1/2 cup coriander leaves, to garnish