100ml corn oil
3 tbsp Penang curry paste
2 tbsp of sugar
1kg chicken supreme, skinless and sliced
800ml coconut milk
300ml chicken stock
2 tsp fish sauce
200g red pepper, sliced
6 lemon leaves
3 red chillies, sliced
½ bunch of fresh sweet basil leaves
1. In a preheated wok, add the corn oil, curry paste and sugar and fry for a few seconds, then add the chicken and mix well.
2. Add the coconut milk and simmer until the chicken is cooked. When cooked, add the chicken stock, fish sauce, pepper and lemon leaves and simmer for 10 minutes.
3. When ready to serve, garnish with the sliced red chilli and the fresh sweet basil leaves.
Recipe courtesy: Chef Vanee Thapthawee, JW Marriott Dubai
Image courtesy: Shutterstock
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