a few weeks ago i was a guest blogger on sonia monagheddu’s blog “oggi pan e salame domani” – she’s an italian food blogger! i shared one of my favorite go-to recipes, panang curry with coconut rice. be sure to check out sonia’s blog for some delicious eats!
PANANG CURRY
2 skinless chicken thighs, sliced into bite-sized pieces
2 large carrots, diced
1 red bell pepper, diced
1 can (14oz) full fat coconut milk
2 tablespoons of panang curry paste or 2 heaping tbsp homemade panang curry paste
2 tsp coconut oil
1 tsp fish sauce
optional; thai chili peppers and thai basil leaves to taste
1. in a large pan – melt coconut oil over medium heat
2. add 2 tablespoons of panang curry paste and ½ a can of coconut milk to the pan and mix well.
3. add diced carrots and simmer until almost soft.
4. pour the remaining coconut milk and fish sauce – stir until mixed well.
5. add chicken and diced red bell peppers and allow chicken to cook thoroughly.
6. serve with rice or coconut cauliflower rice
COCONUT CAULIFLOWER RICE
1 whole cauliflower grated
2/3 cups of coconut milk
¼ cup of shredded coconut
1 tablespoon of coconut oil
1. in a large pan – melt coconut oil over medium heat
2. add grated cauliflower and cook for about 3-4 mins
3. add shredded coconut and cook for about 1-2 mins
4. add coconut milk and cook further for 3-5 mins until cauliflower is tender.
PHOTOS BY JENNIFER CHONG
