PF Kitchen: Light Panang Curry

PF Kitchen: Light Panang Curry

Ingredients

• 2 tbsp oil (I use avocado)

• 2 tbsp chopped garlic

• 1 tsp chopped ginger (fresh is best, or frozen)

• 1 oz Panang Curry Paste (more or less depending on how spicy you like it – I use about 1.5 oz and its mildly spicy)

• 2 cans lite coconut milk (MUST BE CANNED; it is very different from the kind you drink!)

• 1 tsp palm sugar (can use brown sugar)

• 1 tbsp reduced sodium soy sauce

• 1 medium lime, juiced (Kaffir lime is best, but a regular lime will do!)

• 1 cup chopped white mushrooms

• 1 cup chopped onion (white is best, yellow is fine)

• 6 Thai basil leaves (for recipe – then top finished meal with more)

• 1 cup broccoli florets

• 1 cup sliced red pepper

• 1 cup snap peas

• Meat of choice, or tofu. I use 1 lb chicken breast

• 1 cup Jasmine rice

Preparation

Cut meat into bite-size pieces. Warm 1 tbsp oil in pan or Wok. Cook meat, set aside.

1. Heat other tbsp oil in wok over medium heat.

2. Add garlic and ginger and let cook until light golden brown

3. Stir in curry paste

4. Whisk in coconut milk, grated palm sugar (or brown sugar), soy sauce and lime

   juice.

5. Add mushrooms, onion, red pepper, snap peas, tofu if using instead of meat, and

   basil leaves. Cook until soft.

6. During last ~5 minutes of cooking, add broccoli – do not add sooner or it gets soggy.

7. Serve over jasmine rice, with more Thai basil leaves as garnish.

Nutrition

Makes 6 servings

Per serving (with chicken): 416 calories, 26g fat, 299g sodium, 21g carbs, 4.6g sugar, 19.3g protein

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