Protein Swap | Spicy Chicken Panang Curry
with Heirloom Zucchini & Peanuts
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
We think about lapping up a bowl of rich curry the moment the weather gets cold. (That’s not totally true, we think about curries all the time!) Panang delivers, thanks to a spicy Thai paste intensified with peanut butter and coconut milk, and splashed with lime.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Heirloom zucchini
- 15ml Minced garlic
- 1 Lime
- 400ml Organic fair-trade coconut milk (non-GMO)
- 18g Red curry paste
- 30g Peanut butter
- 25g Chopped peanuts
Contains: Peanuts
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
59 g
Saturated Fat
36 g
Sodium
770 mg
Total Carb
26 g
Sugars
12 g
Protein
45 g
Fibre
6 g
Preparation
Mise en place
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Medium-dice the zucchini.
- Halve the lime; juice ½ and quarter the remaining ½.
Start the curry
- In a medium 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 chicken and cook, stirring occasionally, 2 to 3 min., until partially cooked.
Finish the curry
- To the pot, add the peanut butter, coconut milk, ¼ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until slightly thickened.
- Add the sweet pepper and zucchini. Cook, stirring occasionally, 5 to 7 min., until tender and the chicken* is cooked through.
- Off the heat, add the lime juice; stir well.
Plate your dish
- Divide the curry between your bowls.
- Garnish with the peanuts and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
