Panang curry

• portionen: 5 servings
• gesamtzeit: 40 minutes

Zutaten

1 tablespoon oil

2 tablespoons Panang curry paste (*)

1 tablespoon peanut butter

2 pounds chicken breasts (cut into pieces against the grain)

1 small onion (sliced)

1 green bell pepper (thinly sliced)

1 red bell pepper (thinly sliced)

2 teaspoons freshly grated ginger

4 garlic cloves (minced)

2 14 oz cans coconut milk (Chaokoh brand is my favorite)

2 teaspoons cornstarch

1/4 cup light brown sugar (packed)

1 tablespoons fish sauce

1 tablespoon lime juice

1 cup loosely packed basil leaves (roughly chopped)

Hot cooked rice (white, brown or jasmine)

Anweisungen

Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.

Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.

Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.

Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.

Serve over hot cooked rice.

Nährwertangaben

• Kalorien: 691 kcal
• Gesamtfett: 48 g
• Gesättigtes Fett: 35 g
• Ungesättigtes Fett: 8 g
• Transfett: 0.03 g
• Cholesterin: 116 mg
• Natrium: 537 mg
• Gesamtkohlenhydrate: 27 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 19 g
• Eiweiß: 44 g