Main Meals
Panang curry chicken with stirfried vegetables
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Ingredients
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- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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