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Umami

Fav Dinners

Quick Thai Chicken Panang Curry

4 servings

porzioni

5 minutes

tempo di preparazione

20 minutes

tempo totale

Ingredienti

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)

Istruzioni

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.

Nutrizione

Dimensione della Porzione

-

Calorie

1053 kcal

Grassi Totali

33 g

Grassi Saturi

23 g

Grassi Insaturi

9 g

Grassi Trans

1 g

Colesterolo

45 mg

Sodio

605 mg

Carboidrati Totali

158 g

Fibra Alimentare

4 g

Zuccheri Totali

6 g

Proteine

27 g

4 servings

porzioni

5 minutes

tempo di preparazione

20 minutes

tempo totale
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