Panang curry chicken with stirfried vegetables | Woolworths TASTE
Marinate chicken in curry paste and coconut milk, then stir-fry with veggies for a flavorful Thai-inspired meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
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
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