Recipe - penang chicken

This is a recipe we've tried a few times before.  This week I started cooking it and then realized I had no evaporated milk.  I rummaged frantically through the pantry and found a tin of coconut milk which I used in place of the evaporated milk, coconut essence and cornflour.  Mick declared it delicious - better than it's ever been before.  Hmmm.... it goes to show it is difficult to get the same flavour when you replace ingredients with low fat alternatives.  Sorry Mick, but this was a "one-off" special treat!

From STGTBT Book 4

INGREDIENTS

500g skinless chicken breast, cut in strips

1 medium onion, sliced

1 tsp crushed garlic (in jar)

1 tsp crushed ginger (in jar)

1 cup fresh green beans, halved

2 cups zucchini, sliced

2 cups cauliflower, small florets

3 tsps Penang paste

2 tsps fish sauce

1 tbsp sugar

1 tbsp chopped basil

2 tbsp cornflour

375ml can light evaporated milk

1 tsp coconut essence

Handful peanuts

METHOD

In a large frying pan, sprayed with cooking spray, sauté garlic and ginger and chicken until chicken is nearly cooked.   Add all vegetables and cook a further 2-3 minutes. Add the Penang paste, stir well and cook for 5 minutes.  Add fish sauce, sugar and basil.  In a bowl, combine the evaporated milk, coconut essence and cornflour, then pour into the frying pan.  Stir continuously until thickening.  Serve with rice and sprinkle with peanuts.