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Chicken Penang Curry

Vicky Berman
  • 30 minutes
  • Serves 1

INGREDIENTS

1/2 cup

sliced chicken (use tofu for vegan version)

2 tbsp

vegetable oil

1 cup

coconut milk

1 tbsp

red curry paste

1/2 tbsp

fish sauce (use gluten free tamari for vegan version)

1 tbsp

ground roasted peanuts

1/2 tbsp

palm sugar (or brown sugar)

2 tbsp

shredded kaffir lime leaves

2 tbsp

sliced red chilies for garnish

1/2 cup

long beans (cut into bite sized pieces)

1 tbsp

tamarind paste