Panang Curry w/ Veggies & Fake (or Real) Chicken
 Chicken Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 398.4
- Total Fat: 10.9 g
- Cholesterol: 5.0 mg
- Sodium: 1,815.5 mg
- Total Carbs: 103.4 g
- Dietary Fiber: 13.2 g
- Protein: 25.2 g
View full nutritional breakdown of Panang Curry w/ Veggies & Fake (or Real) Chicken calories by ingredient
Introduction
Panang style Thai curry with broccoli, bamboo shoots, water chestnuts and fake (or real) chicken (Quorn). Feel free to add different vegetables or replace the "chicken" with real chicken, fish, tofu, seitan, etc. Panang style Thai curry with broccoli, bamboo shoots, water chestnuts and fake (or real) chicken (Quorn). Feel free to add different vegetables or replace the "chicken" with real chicken, fish, tofu, seitan, etc.Number of Servings: 2
Ingredients
-
* Lite Coconut Milk - 14 oz. can
*Thai Kitchen Red Curry Paste - 3 Tbsp (or to taste)
* Garlic, 4 cloves thinly sliced
* Broccoli, fresh, 9 oz. (255 grams) chopped
* Mushrooms, fresh, 1.5 cup, sliced
* Water Chestnuts (Golden Star) 1 can drained (1.25 c.)
* Bamboo shoots, 1 can drained (1 c.) - sliced
*Quorn Naked "Chicken" Cutlets - , 2 cutlets heated in toaster oven or microwave and sliced (or replace with real cooked chicken, 2 veggie burgers, scallops, seitan, etc.)
* Granulated Sugar, .5 tsp
* Fish Sauce (Tiparos - Thai) 2 Tbsp., (non-vegetarian option - replace with salt for vegetarian)
*Vegetable broth - low sodium 1/3 c.
*Cilantro 4 Tbsp. chopped
*Scallions - 2 large - finely chopped
Directions
Makes two large (about 2 cup) servings. Eat over rice or with rice noodles.
- Simmer coconut milk, red curry paste, ginger, and sliced garlic together in a large pan.
- Add chopped broccoli and sliced mushrooms - cover and allow broccoli to steam in sauce - about 5 minutes
- While broccoli and mushrooms cook, heat up Quorn cutlets (or other frozen meat substitutes) in toaster oven, microwave or in a frying pan. (If using tofu, pan fry slices in cooking spray).
- Add water chestnuts (drained), bamboo shoots (drained) and sugar.
- Add slices Quorn cutlets and vegetable broth and allow all ingredients to cook together for 10 minutes.
-Remove from heat and stir in green onions and cilantro
Number of Servings: 2
Recipe submitted by SparkPeople user GKASHMIRA.
- Simmer coconut milk, red curry paste, ginger, and sliced garlic together in a large pan.
- Add chopped broccoli and sliced mushrooms - cover and allow broccoli to steam in sauce - about 5 minutes
- While broccoli and mushrooms cook, heat up Quorn cutlets (or other frozen meat substitutes) in toaster oven, microwave or in a frying pan. (If using tofu, pan fry slices in cooking spray).
- Add water chestnuts (drained), bamboo shoots (drained) and sugar.
- Add slices Quorn cutlets and vegetable broth and allow all ingredients to cook together for 10 minutes.
-Remove from heat and stir in green onions and cilantro
Number of Servings: 2
Recipe submitted by SparkPeople user GKASHMIRA.