600g Chicken thigh fillets
1 Green apple
1 Brown onion
4 Cloves garlic
2 Birdseye chillies
1/3 Cup Panang curry paste
400ml Coconut milk
2 Cups brown rice to serve
Step 1: Prepare ingredients, by dicing up chillies and garlic, chop onion into large wedges, apples into 1cm cubes (maintaining skin), tomato into wedges, and banana into slices.
Step 2: Cook brown rice.
Step 3: Chop chicken thigh fillets into small bite size pieces, and when wok is hot, stir fry chicken for 5-7 mins until partially cooked through. Then remove from wok.
Step 4: Add onions, garlic and chillies and stir fry for 5 mins until onion softens, then add Panang curry paste and allow to aromatise, before adding the coconut milk to wok. Bring to a boil and then turn down heat to a simmer and let cook for 5 mins.
Step 5: Add tomato and diced apples to wok and cook for 5 mins. Then return chicken pieces to wok and cook for a further 5 mins. And finally, add bananas and cook for a final 5 mins.
Step 6: Serve curry mixture over rice.