600g Chicken thigh fillets
500g Bow-tie pasta
500ml Coconut milk
1 Cup frozen peas
2 Birdseye chillies
1/3 Cup Panang curry paste
Step 1: Prepare fresh vegetables, by peeling and dicing potatoes, carrots, and onion into 1cm cubes.
Step 2: Slice chicken thigh fillets into small bite size pieces, meanwhile pre-heat a thick-bottomed pot coated with cooking oil and cook chicken for 5 mins until meat is no longer pink. Remove chicken from the pot and set aside.
Step 3: Dice up chillies and add to the pot, let fry for a moment before adding the potatoes, carrots, and onions to the pot. Add a splash of water and allow to cook for 15 mins.
Step 4: Meanwhile, cook pasta to packet directions. Drain and let sit.
Step 5: After 15 mins of cooking, add frozen peas and Panang curry paste to the pot. Allow to aerate for a minute before adding the coconut milk. Stir to combine and cover and bring to a boil. Allow the mixture to cook for a further 10 minutes.
Step 6: After the 10 minutes is up, return the half cooked chicken to the pot and continue cooking for another 5 minutes.
Step 7: Add cooked pasta to the pot, stir to combine. And divide among 6 bowls. Enjoy!
A ‘quick & dirty’ fusion dish, swapping out one carbohydrate for another. A slightly unconventional ingredient pairing with a traditional Malaysian curry, but the pairing actually does work! Let me know if you gave this recipe a go, did you like it?