There are some nights that just call for Panang Curry, nights where comfort food is the only cuisine that works. Luckily, Seattle has some of the best Thai restaurants in the world and I think we may have tried them all. Lately, though, I've wondered if I could make our favorite Thai recipe healthier at home. Both L. and I are eating healthier these days but we don't want to give up on our favorite meals. After several attempts, all rather good, we finally found the perfect recipe last night. With a stop at Trader Joe's, this version of Panang Curry was quick, easy and healthy. This is now going to be a staple at our house. I hope you enjoy it as much as we did.
happygirl easy panang curry {recipe}
ingredients
2 tablespoons olive oil
1 16 ounce package of Trader Joe's frozen red, yellow and green pepper strips (or 2 peppers sliced)
1/2 package of Trader Joe's chopped fresh onion (or 1 onion chopped)
1 package of Trader Joe's roasted chicken strips (or 2 chicken breasts cooked and sliced into strips)
1 14 ounce can of Trader Joe's reduced fat coconut milk
1 package of Trader Joe's sliced fresh pineapple spears cut into chunks (or 1/2 a 14 ounce can of pineapple chunks)
4 tablespoons of Red Curry paste
5 large basil leaves
Juice of one lime
Salt and pepper to taste
1 package of Trader Joe's frozen brown rice
directions
In a large skillet on medium heat, add two tablespoons of olive oil followed by pepper strips and onion. Sauté until softened (5 to 7 minutes).
Add cooked chicken strips, coconut milk, pineapple, Red Curry paste and lime juice. Stir to combine.
Using kitchen shears, slice basil leaves into slivers directly over the sauté. Stir.
Cook on medium to low heat for 15 minutes to let curry thicken.
Cook brown rice according to directions and serve Panang Curry over warm rice.
