Panang Curry with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs of Chicken2 cans of Coconut Milk (thickens best if you use full fat but can use one regular/ one reduced if need be - calories figured with full fat)1.5 Tbsp Panang Curry Paste (can add more if you like it spicier)2 Tbsp fish sauce3 Tbsp brown sugar1 green bell pepper1/2 cup of peas (I use frozen)4-6 Kaffir Lime Leaves (fresh or dried)(treat like a bay leaf and remove after cooking)1/2 Cup of Basil leaves (thai from Asian market works well)(notes about ingredients - you can make a perfectly acceptable version of Panang Curry without going to the Asian food market as long as you can find the curry paste at your regular grocery. BUT the curry will be so much better if you can get the curry paste, coconut milk, kaffir lime leaves and fish sauce from the Asian grocery. If you can't find the kaffir lime leave you can use lime zest if necessary but try to find them)
1) Cut the meat into bite size cubes (or strips). Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set aside.
2) Using medium heat, add about 1/4 cup of coconut milk, and let it come to boil.
3) Add in the curry paste. ( I like to use a small spatula to mash the paste in the skillet. You want the curry paste to combine with the coconut milk)
4) Put the meat back in, and stir until the meat is thoroughly cooked.
5) Add in the rest of the first can of coconut milk. Keep stirring.
6) Add in the thinly sliced bell pepper and the frozen peas
7) Add the fish sauce and the brown sugar. Stir well.
8) Add in the second can of coconut milk.
9) Add in the Kaffir Lime Leaves
10) When the coconut milk thickens add in the basil leaves
11) Give it a taste. You may need to add in ore fish sauce or sugar depending on your preference.
I figured on 6 servings based on how I eat the curry. Serve over jasmine rice
Number of Servings: 6
Recipe submitted by SparkPeople user BAJAGIRL3.
2) Using medium heat, add about 1/4 cup of coconut milk, and let it come to boil.
3) Add in the curry paste. ( I like to use a small spatula to mash the paste in the skillet. You want the curry paste to combine with the coconut milk)
4) Put the meat back in, and stir until the meat is thoroughly cooked.
5) Add in the rest of the first can of coconut milk. Keep stirring.
6) Add in the thinly sliced bell pepper and the frozen peas
7) Add the fish sauce and the brown sugar. Stir well.
8) Add in the second can of coconut milk.
9) Add in the Kaffir Lime Leaves
10) When the coconut milk thickens add in the basil leaves
11) Give it a taste. You may need to add in ore fish sauce or sugar depending on your preference.
I figured on 6 servings based on how I eat the curry. Serve over jasmine rice
Number of Servings: 6
Recipe submitted by SparkPeople user BAJAGIRL3.
Nutritional Info Amount Per Serving
- Calories: 319.0
- Total Fat: 27.5 g
- Cholesterol: 13.7 mg
- Sodium: 740.9 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.6 g
- Protein: 9.1 g
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