Thai Panang Chicken
Ingredients
- 2 Lbs boneless chicken (cut into strips)
- 1 Tbsp coconut oil
- 2 Tsp Thai red curry paste
- 1 Tsp paprika
- 2 Tsp ginger (grated or paste)
- 1 Large onion (chopped)
- 2 Tbsp peanut butter
- 1/2 Cup basil (chopped)
- 1/2 cup cilantro (chopped)
- 1 cup coconut milk (divided)
Directions
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| Heat oil. Saute onions for 3-4 minutes till transparent. Add Thai red curry paste, ginger, paprika and saute about 3 minutes. |
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| Add 2 tbsp peanut butter and saute for 2 minutes. Add 1/4 cup coconut milk and cook for 2 minutes. |
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| Add cut chicken and salt and cook covered for about 10 minutes, stirring every 3 minutes. |
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| Add 3/4 cup coconut milk and chopped herbs and cook for 2 minutes before taking off the fire |
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| Serve warm with rice. Garnish with chopped peanuts. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!