Penang Curry
Makes 4 portions, 30 mins cooking time
This is an incredibly warming and fragrant Thai-style curry. It is the perfect use-what’s-left-in-the-fridge dish & is delicious made with salmon, chicken or veggies. This is the perfect meal to batch cook & is equally tasty served with rice, quinoa or salad.
Image Source: https://littlespicejar.com/20-minute-panang-chicken-curry/
Ingredients
2 tbsp vegetable oil
2 tbsp thai red curry paste
3 garlic cloves, crushed
½ tsp turmeric powder
1 brown onion
6 chestnut mushrooms
1 red pepper
2 tbsp peanut butter
400g tin of coconut milk
150g green beans
2 tsp fish sauce/oyster sauce
1 lime
Bag of spinach
80g cashews
(If using chicken, fry 2 chicken breasts and add to the wok with the peanut butter and coconut milk. If serving with salmon, oven-bake the salmon for 18 minutes on 180 degrees and serve on top of the vegetable curry.)
Method
Heat the oil in a wok on medium heat then add the curry paste, garlic cloves and turmeric powder.
Allow to simmer for 30 seconds before adding thinly sliced onion, mushrooms and pepper. Mix thoroughly through the sauce and simmer for 5 minutes.(This is when your kitchen starts to smell really delicious!)
Add the peanut butter and the thick part of the coconut milk. Mix well to fully coat the veggies with the sauce.
Add the green beans with the remaining coconut milk & the fish sauce.
Simmer for a further 5-10 minutes, mixing well throughout. Toast your cashews in a separate pan by dry frying (no oil!) & ensuring you keep them moving.
Squeeze a whole lime into the penang mixture & stir in the spinach.
Serve whilst hot and garnish with the toasted cashews.