Quick Thai Chicken Panang Curry

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

500 g chicken (1lb, thighs or breast, chopped)

100 g Panang curry paste (3.5oz, homemade or store bought)

400 g coconut milk (1 can / 14.1oz, sub coconut cream)

8 Thai makrut / kaffir lime leaves (torn in halves)

1 ½ tbsp fish sauce

1 ½ tbsp palm sugar (sub raw or brown sugar)

2 tbsp vegetable oil

4 cups jasmine rice (cooked, sub with basmati or long grain)

2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)

1 long red chilli (sliced thin for garnish)

Wskazówki

Heat the vegetable oil in a large wok over high heat. Add the panang curry paste and torn kaffir lime leaves. Stir fry for 1-2 minutes until fragrant.

Throw in the chicken pieces, making sure to coat them well. Fry until mostly cooked through, around 5 minutes.

Pour in the coconut milk and stir well. Once it begins to boil, reduce the heat to a simmer. Allow the sauce to thicken and reduce slightly for another 8-10 minutes.

Switch off the heat and stir through the palm sugar and fish sauce. Once the sugar has dissolved, serve immediately with optional fluffy white rice and garnishes.

Wartości Odżywcze

• Kalorie: 1053 kcal
• Tłuszcz Całkowity: 33 g
• Tłuszcz Nasycony: 23 g
• Tłuszcz Nienasycony: 9 g
• Tłuszcz Trans: 1 g
• Cholesterol: 45 mg
• Sód: 605 mg
• Węglowodany Całkowite: 158 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 6 g
• Białko: 27 g