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Fav Dinners

Quick Thai Chicken Panang Curry

4 servings

porce

5 minutes

aktivní čas

20 minutes

celkový čas

Ingredience

500 g chicken (1lb, thighs or breast, chopped)

100 g Panang curry paste (3.5oz, homemade or store bought)

400 g coconut milk (1 can / 14.1oz, sub coconut cream)

8 Thai makrut / kaffir lime leaves (torn in halves)

1 ½ tbsp fish sauce

1 ½ tbsp palm sugar (sub raw or brown sugar)

2 tbsp vegetable oil

4 cups jasmine rice (cooked, sub with basmati or long grain)

2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)

1 long red chilli (sliced thin for garnish)

Pokyny

Heat the vegetable oil in a large wok over high heat. Add the panang curry paste and torn kaffir lime leaves. Stir fry for 1-2 minutes until fragrant.

Throw in the chicken pieces, making sure to coat them well. Fry until mostly cooked through, around 5 minutes.

Pour in the coconut milk and stir well. Once it begins to boil, reduce the heat to a simmer. Allow the sauce to thicken and reduce slightly for another 8-10 minutes.

Switch off the heat and stir through the palm sugar and fish sauce. Once the sugar has dissolved, serve immediately with optional fluffy white rice and garnishes.

Výživové údaje

Velikost porce

-

Kalorie

1053 kcal

Celkový tuk

33 g

Nasycený tuk

23 g

Nenasycený tuk

9 g

Trans mastné kyseliny

1 g

Cholesterol

45 mg

Sodík

605 mg

Celkový obsah sacharidů

158 g

Vláknina

4 g

Celkové cukry

6 g

Bílkoviny

27 g

4 servings

porce

5 minutes

aktivní čas

20 minutes

celkový čas
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