Penang Curry

Ingredients (serves 2-3)

1 cup rice (uncooked)

Peanut oil (for cooking)

1 dessertspoon of penang curry paste

600ml coconut milk

1 onion (sliced)

2 chicken breasts (sliced)

1 red capsicum (sliced)

2-3 cups pak choi (cut roughly, leaves and all)

4 fingers of krachai(sliced)

5 Thai eggplants (the round one)

6 fresh kaffir lime leaves

Method

Heat peanut oil in large frying pan, add curry paste and sizzle until fragrant

Add 200mls coconut milk and stir

Add chicken and all vegetables

Add the rest of the coconut milk and boil

Cook sticky rice

When everything is cooked, add the kaffir lime leaves and simmer until they're soft

Serve with sticky rice.

Penang Curry