Panang Curry

30 minutes

450kcal

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A Thai red curry with a creamy, peanut-infused coconut base and a delightful salty-sweet balance.

This dish is estimated to provide 450kcal based on the recipe below. Please consider to make the right choice for your health!

1. Preparation

Gather all ingredients and tools needed: knife, chopping board, measuring cups, skillet or wok.

Thinly slice the chicken breast into bite-sized pieces.

Chop the bell peppers and carrots into thin strips.

Mince the garlic and finely chop the cilantro.

Measure out the coconut milk and curry paste.

2. Cooking

In a skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in 3 tablespoons of Panang curry paste, cook for another minute until the oil starts to separate from the paste.

Add the chicken slices to the pan and cook until they are no longer pink, about 5 minutes.

Pour in the coconut milk and stir well to combine with the curry paste.

Add the sliced bell peppers and carrots into the curry. Simmer for 10-15 minutes until the vegetables are tender.

Season with fish sauce and brown sugar, adjusting to taste.

Garnish with chopped cilantro before serving.

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