Ingredients
- 3/4 cup Jasmine rice
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion finely chopped
- 1 cup Green bell pepper chopped
- 1 cup Red bell pepper chopped
- 1 tsp Fresh ginger sliced
- 4 cloves Garlic minced
- 1 lb Chicken breast boneless skinless cut into bite size pieces
- 2 - 3 tbsp Thai red curry paste amount depends on level of spiciness you desire
- 1 tbsp Lime zest
- 1 tbsp Lemongrass roughly chopped, (substitute lemon zest if needed)
- 1 tbsp Peanut butter
- 2 tsp Brown sugar
- 1 pinch Ground nutmeg optional
- 2 cups Coconut milk
- 1 Naan bread
- 1/4 cup Fresh basil
Instructions
- Cook the rice according to the directions on the package. Once cooked, drain any excess water if needed and season with salt and pepper to taste. Cover with a lid and set aside.
- Heat the oil in a skillet or deep bottom pan. Sauté the onion and peppers for about 5 minutes. Add in the ginger, garlic, and chicken. Sauté for 5 minutes to brown the chicken pieces.
- Push everything to one side of the pan. Place the curry paste in the empty side of pan. Stir the paste and fry it in the oil for 1 minute (wait until the oil separates from the paste). Mix everything together. Season with salt and pepper.
- Stir in lime zest, lemongrass (or lemon zest), peanut butter, brown sugar, and nutmeg (if using). Cook, stirring regularly for 2 minutes.
- Stir in the coconut milk and simmer for about 5 minutes until the sauce has become thick and smooth.
- In a non-stick pan over medium heat, warm the naan on both sides to a light golden brown, then cut into triangles.
- Garnish with basil leaves. Serve with rice and naan.
Notes
Pro-Tip : Do not skip frying curry paste in oil. Flavors come out and curry turns delicious with this step.
Nutrition
Calories: 687kcal | Carbohydrates: 57g | Protein: 34g | Fat: 37g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 383mg | Potassium: 925mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4372IU | Vitamin C: 84mg | Calcium: 104mg | Iron: 6mg
Chicken Panang
Ingredients
- 3/4 cup Jasmine rice
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion finely chopped
- 1 cup Green bell pepper chopped
- 1 cup Red bell pepper chopped
- 1 tsp Fresh ginger sliced
- 4 cloves Garlic minced
- 1 lb Chicken breast boneless skinless cut into bite size pieces
- 2 - 3 tbsp Thai red curry paste amount depends on level of spiciness you desire
- 1 tbsp Lime zest
- 1 tbsp Lemongrass roughly chopped, (substitute lemon zest if needed)
- 1 tbsp Peanut butter
- 2 tsp Brown sugar
- 1 pinch Ground nutmeg optional
- 2 cups Coconut milk
- 1 Naan bread
- 1/4 cup Fresh basil
Instructions
- Cook the rice according to the directions on the package. Once cooked, drain any excess water if needed and season with salt and pepper to taste. Cover with a lid and set aside.
- Heat the oil in a skillet or deep bottom pan. Sauté the onion and peppers for about 5 minutes. Add in the ginger, garlic, and chicken. Sauté for 5 minutes to brown the chicken pieces.
- Push everything to one side of the pan. Place the curry paste in the empty side of pan. Stir the paste and fry it in the oil for 1 minute (wait until the oil separates from the paste). Mix everything together. Season with salt and pepper.
- Stir in lime zest, lemongrass (or lemon zest), peanut butter, brown sugar, and nutmeg (if using). Cook, stirring regularly for 2 minutes.
- Stir in the coconut milk and simmer for about 5 minutes until the sauce has become thick and smooth.
- In a non-stick pan over medium heat, warm the naan on both sides to a light golden brown, then cut into triangles.
- Garnish with basil leaves. Serve with rice and naan.
Notes
Pro-Tip : Do not skip frying curry paste in oil. Flavors come out and curry turns delicious with this step.
Nutrition
Calories: 687kcalCarbohydrates: 57gProtein: 34gFat: 37gSaturated Fat: 24gTrans Fat: 1gCholesterol: 75mgSodium: 383mgPotassium: 925mgFiber: 4gSugar: 8gVitamin A: 4372IUVitamin C: 84mgCalcium: 104mgIron: 6mg
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