Panang Curry
recipe

A rich and aromatic Thai curry made with coconut milk, Panang curry paste, and your choice of chicken or tofu. Perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 400 ml coconut milk
- 2 tablespoons Panang curry paste
- 200 g chicken (or tofu)
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (or soy sauce)
- 1 red bell pepper
- 100 g salted peanuts
- Fresh basil or cilantro for garnish
- Lime (for serving)
Instructions:
1. Heat the coconut milk in a pot over medium heat.
2. Add the Panang curry paste to the coconut milk and stir well.
3. Slice the chicken (or tofu) into strips and add to the pot. Cook until the meat is done.
4. Add the brown sugar and fish sauce, and mix well.
5. Slice the red bell pepper and add it to the curry. Cook for a few more minutes.
6. Serve the curry topped with salted peanuts and fresh basil or cilantro. Squeeze lime juice over the dish before serving.
Nutritional Information (per serving):
Calories: 350
Protein: 20g
Fat: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 6g

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