Panang Chicken, Shrimp and Tofu
- Number of Servings: 4
Ingredients
10 medium raw shrimp, deveined1 tsp. lite soy sauce3 Garlic cloves 2 tsp. minced fresh ginger1/4 tsp red pepper lakes2 Tbsp. plus 1 Tsp peanut oil (or veggie oil)14 oz can Coconut Milk, Light1-2 Tbsp. Red Curry Paste (Thai Kitchen)1-2 Tbsp. Fish Sauce (Thai Kitchen)2 Tbsp. Brown Sugar, packed1/3 c. water1-2 c. multi colored bell pepper, stemmed, seeded, cut into thin 2" strips1 Onion, chopped1-2 c. sliced mushroom1/4 Block Tofu, Extra Firm, cubed1 chicken breast, cubed2 c. basmati rice, cooked according to directions
Toss shrimp with 1 tsp. soy sauce. Set aside
Mix garlic, ginger, pepper flakes and 1 tsp. peanut oil. Set aside.
In a large saucepan simmer coconut milk with 1-2 Tbsp. Red Curry Paste over medium heat for 5 minutes. Add 1-2 Tbsp. fish sauce, 2 tbsp. brown sugar and 1/3 c. water. Simmer 10 minutes, stirring occasionally.
In the meantime, in a large saute pan, heat 1 Tbsp. peanut oil over high heat until smoking. Add bell pepper and onion and cook until browned in spots. After 2 minutes, add mushrooms and tofu and cook another 2-3 minutes (about 5 minutes total). Transfer to a bowl. Set aside.
Add remaining 1 Tbsp. peanut oil to pan. add cubed chicken and cook for about 1-2 minutes. Add shrimp and cook another 30 seconds. Push chicken/shrimp to the side of the pan and add garlic-ginger-peanut oil mixture to center of pan. Mash with spoon until fragrance released, about 15 seconds. Stir the mixture into the shrimp and chicken. Shrimp and Chicken should not be cooked all the way through.
Transfer Shrimp and chicken to Coconut-Curry mixture that has been simmering and continue to cook another 3-5 minutes (chicken and shrimp will complete cooking). Add bell pepper-tofu-mushroom mixture and stir just until coated with sauce and warm. Immediately serve over 1/2 c. rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGOVEL.
Mix garlic, ginger, pepper flakes and 1 tsp. peanut oil. Set aside.
In a large saucepan simmer coconut milk with 1-2 Tbsp. Red Curry Paste over medium heat for 5 minutes. Add 1-2 Tbsp. fish sauce, 2 tbsp. brown sugar and 1/3 c. water. Simmer 10 minutes, stirring occasionally.
In the meantime, in a large saute pan, heat 1 Tbsp. peanut oil over high heat until smoking. Add bell pepper and onion and cook until browned in spots. After 2 minutes, add mushrooms and tofu and cook another 2-3 minutes (about 5 minutes total). Transfer to a bowl. Set aside.
Add remaining 1 Tbsp. peanut oil to pan. add cubed chicken and cook for about 1-2 minutes. Add shrimp and cook another 30 seconds. Push chicken/shrimp to the side of the pan and add garlic-ginger-peanut oil mixture to center of pan. Mash with spoon until fragrance released, about 15 seconds. Stir the mixture into the shrimp and chicken. Shrimp and Chicken should not be cooked all the way through.
Transfer Shrimp and chicken to Coconut-Curry mixture that has been simmering and continue to cook another 3-5 minutes (chicken and shrimp will complete cooking). Add bell pepper-tofu-mushroom mixture and stir just until coated with sauce and warm. Immediately serve over 1/2 c. rice. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGOVEL.
Nutritional Info Amount Per Serving
- Calories: 369.5
- Total Fat: 18.5 g
- Cholesterol: 57.0 mg
- Sodium: 836.5 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 1.9 g
- Protein: 29.2 g
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