Chicken panang curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 lb or 1.81kg

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  14 ½ oz or 411g

• Curry paste

  2 tbsp or 30g

• Coconut oil

  1 tbsp or 14g

• Basil

  Fresh

  5 leaf, whole or 3g

• Onions

  Raw

  1 small or 70g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Broccoli

  Flower clusters, raw

  50g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

Directions

1. Melt the coconut oil in a large pan over medium heat. Add the curry paste and sauté for 2 minutes until aromatic. Add half of the coconut milk and stir, cooking for another 3 minutes. Add the remaining coconut milk, onion, and Thai basil. Bring to a boil and then reduce the heat to simmer for 5 minutes. Add the chicken, bell pepper, broccoli, and fish sauce. Simmer for 6-8 minutes until the chicken is cooked through, stirring often. Serve warm over cauliflower rice.