Recipe of the Week - Penang Curry

Here is a favourite of an Aussi ex-patriot here in the office, he tells me Penang Curry is near impossible to find in North America so he had to make himself.

"It is simple, quick and tastes great; exactly how a curry should be" -Ryan
Marketing

Penang Curry

1 lb Chicken Breast
½ can coconut milk
1 tbs red curry paste
¾ cup chicken stock
4 fresh lime leaves
1 ½ tsp sugar

Put the coconut milk, curry paste, chicken stock and lime leaves in a pan and simmer for 10 mins until it thickens slightly.

Cut the chicken into cubes.

Add the sugar and chicken and cook for 10 more mins until chicken is cooked, adding more stock if necessary so it does not become to thick.

Serve over boiled rice and enjoy.

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