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Panang Chicken and Green Bean Curry
15 mins
+ 25 mins
Serves 4
Ingredients
- 2 Tbsp oil
- 500 g chicken thigh fillets, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, sliced
- 2 Tbsp Panang curry paste
- 1 Tbsp crunchy peanut butter
- 2 tsp brown sugar
- 250 ml (1 cup) Campbell’s Real Stock - Chicken
- 270 ml light coconut cream
- 150 g green beans, trimmed, chopped
- Steamed rice, crushed peanuts and coriander leaves, to serve
Method
Heat half the oil in a large saucepan over medium heat. Cook chicken in batches until browned. Set aside. Heat remaining oil. Cook onion and garlic for 1 - 2 minutes or until onion has softened. Add curry paste and cook for 1 minute, or until fragrant.
Add peanut butter, brown sugar, Campbell’s Real Stock - Chicken and coconut cream.
Return chicken to the pan, bring to the boil. Reduce heat to a simmer, cook uncovered for 15 minutes.
Add green beans and cook for 2 - 3 minutes until just tender.
Serve with steamed rice and top with nuts and coriander.
This recipe was sent in by
Campbell's
