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Fish soup with croutons, cheese and garlic mayo

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Panang curry chicken with stirfried vegetables

Panang curry chicken with stirfried vegetables

20 minutes

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Panang curry chicken with stirfried vegetables

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ marinating time

Cooking Time 20 minutes

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

Method

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 stirfried 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.