Thai Panang Curry Recipe
4 servings
porzioni10 minutes
tempo di preparazione30 minutes
tempo totaleIngredienti
2 tablespoons coconut oil (or use vegetable oil)
1 medium onion (chopped)
2 red bell peppers (chopped)
1-2 Thai chilies (chopped, optional, for spicy Thai curry - or use Bird's eye chilies)
1 ½ pounds chicken breast (chopped into bite sized pieces)
4 tablespoons Panang Curry Paste
4 kaffir lime leaves (chopped)
2 cups coconut milk (use full fat for more flavor)
1/4 cup Thai sweet basil leaves (whole or roughly chopped)
1/2 cup sliced bamboo shoots (canned is good)
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1 tablespoon palm sugar (or use white sugar)
For Garnish. Chopped peanuts, red chili flakes, chopped basil, naan or roti bread for serving
For Serving. Cooked rice, naan or roti bread.
Istruzioni
Onions and Peppers
Heat the coconut oil in a large pan or wok to medium-high heat. Add the onion and peppers and cook for 5 minutes to soften, stirring.
Chicken
Add the chicken and cook 2-3 minutes to brown, stirring.
Curry Paste
Add the Panang curry paste and lime leaves. Cook, stirring, for 30 seconds to let the flavors bloom.
Simmer
Stir in the coconut milk, basil leaves, bamboo shoots, fish sauce, tamarind concentrate and sugar. Reduce heat and simmer for 15 minutes to cook the chicken through and thicken the sauce.
Serve
Remove from heat, garnish and serve.
Nutrizione
Dimensione della Porzione
-
Calorie
557 kcal
Grassi Totali
37 g
Grassi Saturi
29 g
Grassi Insaturi
4 g
Grassi Trans
1 g
Colesterolo
109 mg
Sodio
1364 mg
Carboidrati Totali
18 g
Fibra Alimentare
3 g
Zuccheri Totali
11 g
Proteine
41 g
4 servings
porzioni10 minutes
tempo di preparazione30 minutes
tempo totale