Quantity of Scratch Penang Chicken Curry in trolley 0
(as sold) 100g contains
Per Portion/Each 460g serving contains
|Typical values||(as sold) 100g contains||(as sold) Per 460g portion|
|Of which Saturates||0.3g||1.5 g|
|Of which Sugars||2.9g||13.3 g|
Preparation and Usage
Panang Chicken Curry About 8 minutes (but you can take as long as you like) 2 pans 4 Easy Steps 1 Boil a small pan of water and add a pinch of salt. In a medium pan, heat around a teaspoon of oil at a low heat and cook the chicken until it is coloured (about 2 mins). Add the curry paste mix. Cook for about 1-2 minutes. 2 Now add the coconut milk, kaffir lime leaf, green peppers, and bamboo shoots and cook for 2 minutes. 3 Meanwhile, spoon the rice into the pan of boiling water and cook for 2 minutes. 4 Squeeze in the lime, remove the kaffir lime leaf and cook for a further 2 minutes. Check the chicken is cooked through. Drain rice, season to taste. Ensure the meal is piping hot throughout. If so, remove from the heat, divide for two portions and enjoy. These are guidelines only as cooking equipment can have a mind of its own^]
- Although extra care has been taken to remove all bones, some may remain.
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