Peanutty Panang Chicken Curry
with Tender Veggies
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
When you want full-bodied flavours, look no further than panang. We’re making a Thai classic with coconut curry and lime, and scattering it with toasted peanuts for rich crunchiness. Pumped with zucchini and sweet pepper, this saucy goodness eats like the rib-stickingest soup.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Lime
- 1 Green zucchini
- 25g Chopped peanuts
- 30ml Vegetable demi-glace
- 120ml Coconut curry sauce
Contains: Mustard • Peanuts
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
6 g
Sodium
420 mg
Total Carb
22 g
Sugars
10 g
Protein
40 g
Fibre
6 g
Preparation
Mise en place
- Medium-dice the zucchini.
- Halve, core and medium-dice the sweet pepper.
- Juice the lime.
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
Toast the peanuts
- Heat a large, dry high-sided pan on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Start the chicken
- In the same pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 2 to 3 min., until lightly browned.
Make the curry & finish the chicken
- To the pan, add the sweet pepper, zucchini, coconut curry sauce, demi-glace, lime juice, ¾ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to medium and cook, covered, stirring occasionally, 5 to 7 min., until the chicken* is cooked through and the vegetables are tender; season with S&P.
Plate your dish
- Divide the curry between your bowls.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
