Panang Curry

Ingredients

• Soy Curls

  Butler Foods LLC

  1 ½ cup or 60g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  3 cloves, minced or 9g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Ginger root

  Raw

  ½ tsp or 1g

• Lemon zest

  ½ tsp or 1g

• Coconut oil

  ½ tbsp or 7g

• Panang Curry Paste

  Maesri

  2 tbsp or 40g

• Natural Creamy Peanut Butter

  Skippy

  ½ tbsp or 8g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Nutmeg

  Spices, ground

  ¹⁄₁₆ tsp or 0.1g

• Brown sugar

  1 tsp packed or 5g

• Limes

  Raw

  ¼ fruit or 17g

• Coconut Milk, Lite, Unsweetened

  Thai Kitchen

  1 cup or 303g

• Organic Brown Basmati Rice

  Lundberg

  ¾ cup or 147g

Directions

1. Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
2. Sauté finely chopped onions in hot coconut oil until onion is translucent.
3. Add ginger and lemon zest.
4. Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
5. Push veggies aside and cook soy curls until browned. Mix together with veggies.
6. Again gather curl and veggie mix to one side of the pan. Scoop out Thai Panang curry paste to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
7. Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Add zest of lime.
8. Cook stirring regularly for 2 minutes. Pour in coconut milk.
9. Serve over jasmine rice.