Thai Panang Curry

Ingredients

• 1 tablespoon extra-virgin olive oil
• 14 ounces coconut cream
• 3 tablespoons panang curry paste
• 1 pound chicken breasts cut into bite-sized pieces
• 1 cup string beans
• 1 cup carrots
• 1 cup baby corn
• red chilies Diced, or hot sauce to taste
• 1 teaspoon fish sauce
• 3 teaspoons sugar
• 2 kaffir lime leaves broken in half, can substitute 1 Tbsp. grated lime zest if necessary but won’t be as flavorful
• 2 tablespoons thai basil leaves sweet, chopped, can substitute Italian sweet basil
• 1 1/2 cups white rice uncooked

Nutrition

• Calories : 630 calories
• Carbohydrate : 58 grams
• Cholesterol : 60 milligrams
• Fat : 34 grams
• Fiber : 4 grams
• Protein : 28 grams
• SaturatedFat : 26 grams
• Sodium : 330 milligrams
• Sugar : 5 grams