Restaurant penang chicken - 297 cals per serve


600 grams chicken breast
1 tbsp red curry paste
400 ml can of light & creamy evaporated milk - coconut flavour
2 tsp fish sauce
2 tbsp brown sugar
2 tbsp crunchy peanut butter
250 grams brocolli - cut into florets
150 grams snow peas
1 rice to serve


Heat non-stick frying pan over medium heat. Add curry paste and cook, stirring 1 minute. Add chicken and coat, then add coconut milk and cook stirring often for 2 minutes (don't let the mixture boil).
Add fish sauce, sugar & peanut butter, stir until smooth. Simmer gently for 5 minutes or until chicken is cooked. (don't allow to boil otherwise it will separate).
Steam brocolli and snow peas 1-2 minutes (still crunchy). Then add to curry and stir.
Serve over rice.

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