Protein Swap | Chicken Breast Panang Curry
with Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
790 /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:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 225g Baby bok choy
- 1 Lime
- 18g Mild yellow curry paste
- 25g Chopped peanuts
- 160g Jasmine rice
- 60ml Coconut curry sauce
- 30g Peanut butter
Contains: Mustard • Peanuts
You will need:
Oil
Salt & pepper (S&P)
2 Medium pots
Total Fat
29 g
Saturated Fat
6 g
Sodium
800 mg
Total Carb
81 g
Sugars
5 g
Protein
53 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 roughly chop. 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
