Ingredients

The following ingredients have 4 Servings
  • 6 chicken thigh fillets
  • 1 tbs oil for frying
  • 2 tbs red curry paste
  • 270ml coconut milk
  • 1/2 cup Massel Chicken Style Liquid Stock
  • 2 tbs peanut butter
  • 2 tbs brown sugar
  • 1 bunch bok choy thinly sliced
  • 2 tbs fish sauce
  • 1 tbs lime juice
  • 1 handful fried Asian shallots to garnish
  • 2 cups rice to serve

Instruction

  • Heat a large frypan, add oil and gently fry chicken until cooked. Remove and slice, then set aside.
  • Add curry paste to pan. Cook, stirring for 30 seconds, until fragrant.
  • Add coconut milk, stock, peanut butter and sugar. Stir until combined, then simmer for 5 minutes.
  • Stir fish sauce and lime juice into sauce, then add chicken and heat through.
  • Serve over rice or noodles, and sprinkle with fried shallots.