I did not find proper Panang curry paste so instead I mixed Satay paste with Red Thai curry to try to reproduce this delicious peanut taste and added some Kefir leaves.
In parallel with the preparation of the curry below, cook your rice in a separate pan with a 1-1 rice/water ratio:
1. Start by heating up the oil in a pan.
2. Add the curry paste and the garlic.
3. Invite the diced chicken and cook fully
4. Now stir in all remaining ingredients but the coconut milk (don't hesitate to sprinkle with water or a bit of the coconut milk if things get too dry)
5. Shower with the coconut milk and lower the heat
Note: I added, red, green and yellow peppers but this recipe is the perfect opportunity to get all left-over vegetables onboard!
It's incredibly easy and, at lest that’s what I found with all Thai curries, hard to fail as more or less all the ingredients go in the pot at the same time.
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 287 (32%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 54.5mg||2 %|
|Potassium 1529.8mg||40 %|
|Total Carbohydrate 131.9g||39 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 108.6g|
|Protein 24.5g||35 %|
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Calories per serving: 894
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