Panaeng Curry chicken & Stir-Fried Vegetables
Panaeng Curry chicken with Stir-Fried Vegetables
Recipe by: Claire Swanson
Preparation time: 15 minutes, plus 30 minutes’ marinating time
Cooking time: 20min
70 g Blue Elephant Panaeng 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 tomatoes, halved
1/2 cup coriander leaves, to garnish
Vigorously mix the curry paste and coconut milk until combined. Add the chicken breasts and marinate in the fridge for at least 30 minutes.
Heat the oil in a pan, drain the chicken (reserving the marinade), then cook it on both sides. Add a little of the reserved marinade while cooking.
To make the stir-fried vegetables, heat a wok and add the sesame oil and teriyaki sauce. Stir until blended. Add the green beans, peppers and the baby corn and cook over a high heat for 5 minutes. Add the remaining vegetables and cook for a further 5 minutes, or until soft.
Transfer to a serving dish and garnish with coriander.
Get all the ingredients at your nearest Woolorths or conveniently shop online at www.woolworths.co.za/food