01 Mar Quick ‘n’ Easy Penang Chicken Curry
It’s a Monday and a fresh start to a new week! Aren’t you excited?
Wait, who am I kidding?! Mondays are always blue! Unless.. you are cooking! Woohoo..
Since it is a weeknight, I do not want to spend a whole evening in the kitchen, so I thought I will whip up something quick and nutritious based on what I have in my fridge.
So what do I have –
- Chicken breast 200 gm
- Coconut cream 100 ml
- Snow peas (about 10)
- Sweet Basil (a few leaves)
- Yellow bell pepper (1 pc)
- Onion (1 pc)
- Spring onions (6-7 stalks)
- Pinch of turmeric
- Garlic (10 cloves)
- Chilli padi (4 pcs)
- Secret ingredient 😉
Looks good, think my dish today will go in the direction of a Penang curry. But I want it to be healthy and full of crunch!
So lets get cooking..
- First you need to slice the onions, chop up the snow peas, garlic and chillies.
- Heat some olive oil in the pan and throw in the onions for about 3 mins or until translucent. Add the snow peas and chilli padi, Mix and cover it.
- Cut the chicken breast in small bite sized pieces and keep aside.
- Add the garlic to the pan. Mix and cover it.
- Now, peel your bell pepper and cut it in strips. (It is important to peel your pepper for hygiene reasons and also to make it easily digestible.)
- Now add the bell pepper and the chicken and turn up the heat by a notch.
- Once the chicken turns white (in about 3 mins) but still not cooked through, add the secret ingredient aka a tablespoon of Japanese Soya sauce (or light soya sauce, I used Kikkoman Soya sauce). The soya sauce won’t be obvious in the dish, it is added to balance the coconut cream and give the sauce some depth.
- Give it 1 min on high heat and add a bit of water to ensure your chicken does not dry out. The water will sizzle and begin evaporating rapidly.
- Now add a pinch of turmeric and the coconut cream. Mix all of it. Season with salt.
- After the cream has well incorporated, add the spring onions and cook for another 30 seconds and then turn off the heat.
- Add the basil leaves and mix it up.
- Let the dish sit for about 5 mins for the basil flavour to infuse in the dish and then plate it with some brown rice and a fried egg (optional).
Tadaa!! This version of Penang Chicken Curry is not only yummy, but it is healthy, rich in protein and has a great texture. The combination of a creamy flavourful coconut sauce and a good crunchy bite from the snow peas and bell pepper teamed with some lip smacking spicy chilli padi, makes for a wonderful yet easy weeknight meal.
Do try it out and share with us photos of your Monday kitchen encounters.