4 Serves
87 Mins
Using a chefs knife and cutting board, thinly slice your chosen protein and prepare the aromatics.
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CreoleVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
192 µg / 400 µgCalcium
265 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
828 mg / 1,250 mgPotassium
378 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
22 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and fry the Panang curry paste until fragrant.
Add the protein to the pot and sear until browned, then stir in the coconut milk and simmer until the sauce thickens and the protein is cooked through.
Season the curry with salt and black pepper to taste, then garnish with fresh herbs if desired before serving hot.
7
g28
g7
g
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Bhutanese