Ingredients
For Phanaeng Sauce Base
-
Coconut milk 400 ml
-
Water 200 ml
-
Lime leaves 5 g
To Finish Curry
-
Chicken breast, skinless 800 g
-
Demerara sugar 30 g
-
Red peppers 150 g
-
Light soy sauce 15 ml
-
Lime juice 25 ml
To Serve
-
Coriander 15 g
-
Tomatoes 150 g
-
Peanuts 50 g
Preparation
-
For Phanaeng Sauce Base
- To Pan add KNORR Blue Dragon Thai Red Curry Concentrate, water, coconut milk and lime leaves.
- Bring to boil and simmer for 10 minutes.
-
To Finish Curry
-
Sauté the thinly sliced chicken and diced red pepper for 2 minutes then add the sauce.
-
Bring the sauce to boil andsimmer for 2 minutesensuring chicken temperature meets Food Safety Requirements.
-
Stir in the demerara Sugar, lime juice & zest and soy sauce then remove from the heat.
-
-
To Serve
-
Garnish with the crushed roasted peanuts, diced tomato and coriander. Serve with sticky rice.
-
