Chicken Panang Curry
with Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
This Thai curry is quick and simple to make, but the flavours go the extra mile. In 20 minutes, the rich peanutty sauce cloaks bite-size pieces of chicken and baby bok choy, so you can just sit back and say mmmm.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Lime
- 15ml Minced garlic
- 225g Baby bok choy
- 60ml Coconut curry sauce
- 25g Chopped peanuts
- 18g Mild yellow curry paste
- 160g Jasmine rice
- 30g Peanut butter
Contains: Mustard • Peanuts
You will need:
Oil
Salt & pepper (S&P)
2 Medium pots
Total Fat
62 g
Saturated Fat
13 g
Sodium
960 mg
Total Carb
47 g
Sugars
5 g
Protein
35 g
Fibre
6 g
Preparation
Toast the peanuts & cook the rice
- In a medium pot, heat a drizzle of oil 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 pot.
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a cutting board and cut into bite-size pieces. Reserve the pot.
Start the curry
- In the same pot, heat a drizzle of oil on medium-high.
- Add the garlic and curry paste. Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut curry sauce, peanut butter, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 3 to 5 min., until beginning to thicken.
Finish the curry
- Meanwhile, remove the root ends of the bok choy; cut crosswise.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- To the pot of curry, add the bok choy, chicken and ½ the peanuts.
- Cook, stirring occasionally, 2 to 3 min., until the bok choy is tender.
- Add the lime juice; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the curry.
- Garnish with the remaining peanuts and the lime wedges. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
