Chicken breast: 120g (4 oz, sliced), Panang curry paste: 15g (1 tbsp), Coconut milk (light): 120ml (1/2 cup), Bell pepper (red): 60g (1/2 medium, sliced), Green beans: 50g (1/2 cup), Carrot: 50g (1 medium, sliced), Kaffir lime leaves: 2g (2 leaves), Thai basil: 5g (1 tbsp, chopped), Fish sauce: 5ml (1 tsp), Palm sugar: 5g (1 tsp), Lime juice: 5ml (1 tsp), Coconut oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Peanuts: 10g (1 tbsp, chopped), Brown rice: 50g (1/4 cup, dry weight)
1. Cook 50g brown rice according to package instructions. 2. Heat 5ml coconut oil in a large skillet or wok over medium-high heat. 3. Add 15g panang curry paste and cook for 1 minute until fragrant. 4. Add 120ml light coconut milk and 2g kaffir lime leaves. Bring to a simmer. 5. Add 120g sliced chicken breast and cook for 5 minutes, stirring occasionally. 6. Add 50g sliced carrot and cook for 3 minutes. 7. Add 60g sliced bell pepper and 50g green beans. Cook for 3-4 minutes until vegetables are tender-crisp. 8. Add 5ml fish sauce, 5g palm sugar, and 1g salt. Simmer for 2-3 minutes. 9. Remove kaffir lime leaves. 10. Stir in 5ml lime juice and 5g Thai basil. 11. Serve over brown rice, garnished with 10g chopped peanuts.
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