If it’s grey outside, let this dish take you to the warmer climes of Thailand. Packed full of fragrant herbs, warming spices and a nice little kick of chilli, there’s no better way to shake off those winter a1.5 of your 5 chills. In a hurry for a curry? You won’t be when this is on the table in twenty minutes.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Chicken Breast
Panang Curry Paste
Sugar Snap Peas
Steamed Basmati Rice
a) Trim the ends from the spring onion then finely slice. b) Chop the baby corn in half.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Add the chicken and stir-fry until starting to brown, 3-4 mins. c) Add half the spring onion and the baby corn and stir-fry for 1 minute more.
a) Add the Panang curry paste and Thai garnish (don't use all of it, it's hot!) and cook, stirring, for 30 seconds. b) Stir in the coconut milk and Sugar Snap peas and simmer with the lid on (or some foil) until thick and the chicken is cooked through, 5-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, heat up the rice - squeeze the pouch, tear the strip and microwave at 800W for 2 mins. Or stir-fry the rice for 3 mins in a dry frying pan over a medium-high heat.
a) Taste your curry and add a pinch of salt and pepper if needed.
a) Serve the rice in bowls topped with the chicken Panang and a sprinkling of the remaining spring onion. ENJOY!