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.
- Heat other tbsp oil in wok over medium heat.
- Add garlic and ginger and let cook until light golden brown
- Stir in curry paste
- Whisk in coconut milk, grated palm sugar (or brown sugar), soy sauce and lime
- juice.
- Add mushrooms, onion, red pepper, snap peas, tofu if using instead of meat, and
- basil leaves. Cook until soft.
- During last ~5 minutes of cooking, add broccoli – do not add sooner or it gets soggy.
- 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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