Quick ‘n’ Easy Penang Chicken Curry

Quick'n'easy Penang Chicken Curry

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 –

  1. Chicken breast 200 gm
  2. Coconut cream 100 ml
  3. Snow peas (about 10)
  4. Sweet Basil (a few leaves)
  5. Yellow bell pepper (1 pc)
  6. Onion (1 pc)
  7. Spring onions (6-7 stalks)
  8. Pinch of turmeric
  9. Garlic (10 cloves)
  10. Chilli padi (4 pcs)
  11. 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..

  1. First you need to slice the onions, chop up the snow peas, garlic and chillies.
  2. 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.
  3. Cut the chicken breast in small bite sized pieces and keep aside.
  4. Add the garlic to the pan. Mix and cover it.
  5. 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.)
  6. Now add the bell pepper and the chicken and turn up the heat by a notch.
  7. 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.
  8. 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.
  9. Now add a pinch of turmeric and the coconut cream. Mix all of it. Season with salt.
  10. After the cream has well incorporated, add the spring onions and cook for another 30 seconds and then turn off the heat.
  11. Add the basil leaves and mix it up.
  12. 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.

Happy cooking.

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