Chicken Panang

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Red Curry Paste

  Thai Kitchen

  3 Tbsp or 45g

• Peanut butter

  Chunk style, without salt

  2 tbsp or 32g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lite Coconut Milk

  Natural Value

  1 ½ cup or 300g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  3 teaspoon or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

• Carrots

  Raw

  1 ½ cup chopped or 192g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Lime juice

  Raw

  1 cup or 242g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

Directions

1. Spray a nonstick skillet with coconut oil and set on medium heat. Sear the outside of the chicken pieces for 3 to 5 minutes. The chicken just needs to be seared, not fully cooked. Once the outside of the chicken is brown, remove the chicken from skillet.
2. Add coconut oil to the skillet as well as the diced red onion. Caramelize the red onions for about 2 to 3 minutes.
3. Add in the ingredients for the paste, stir and cook for another 2 minutes. -Red Curry Paste -Fish Sauce -Peanut butter -Cumin
4. Add -Coconut Milk -Coconut sugar -Ginger
5. Stir and cook until smooth.
6. Bring to a simmer.
7. Add veggies and chicken, then cover and cook for 15 to 20 minutes.
8. Season with salt and pepper.
9. Garnish with cilantro and lime.

Similar Foods

• Thai Panang Curry with Chicken