Adjust salt and sugar levels if needed.
Ingredients (serves 3)
- 350 gr Chicken breast, sliced
- 1 Red Cupsicum, sliced
- 200 gr Green beans
- 1 tbs Fish sauce
- 2 tbs Palm sugar, grated
- 400 ml Fresh milk
- 50 gr Penang curry paste
- 1 tbs Salt
- 3 Kaffir lime leaves
- 100 gr Roasted peanut
- 1/2 bunch Coriander, chopped
- 1/2 bunch Basil, chopped
Method
- Heat up a large wok, add fresh milk, curry paste and salt. Add chicken and kaffir lime leaves to the sauce. Coat well and cook for a couple minutes.
- Add green beans, capsicum, fish sauce and palm sugar. Simmer for about 10 minutes until chicken cooked and the sauce thicken.
- Add fresh herbs on the top and sprinkle with roasted peanut. Serve with rice.
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