Directions:
- Cut meat in to bite sized pieces, using a medium to large skillet or wok fry the meat until it is 3/4 done, remove and set aside.
- Stir fry the veggies for a few minutes (in my case just until the onion started to turn clear. Pull them off the heat and set those aside as well.
- Using medium heat add in 1/2 cup of coconut milk and let it come to a boil, careful not to burn.
- Add 2-3 tablespoons of panang curry paste and stir in to the coconut milk.
- Put the meat back in to the pan and stir until fully cooked. It should only take a few minutes if the sauce is boiling but depends on the size of your chunks.
- Add in the fish sauce, sugar and remainder of coconut milk and stir until sauce thickens.
- Once the sauce has thickened add the basil and lime leaves.
- At this point, taste the dish and add more fish sauce or sugar to taste.
- Server over Jasmine Rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.63 Kcal (1933 kJ) | ||
| Calories from fat | 167.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 29% | |
|---|---|---|---|
| Cholesterol | 118.37mg | 39% | |
| Sodium | 2272.54mg | 95% | |
| Potassium | 375.3mg | 8% | |
| Total Carbs | 10.07g | 3% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 57.89g | 116% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2.8mg | 15% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 183.48 Kcal (768 kJ) | ||
| Calories from fat | 66.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 29% | |
|---|---|---|---|
| Cholesterol | 47.05mg | 39% | |
| Sodium | 903.23mg | 95% | |
| Potassium | 149.16mg | 8% | |
| Total Carbs | 4g | 3% | |
| Sugars | 1.89g | 19% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 23.01g | 116% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.1mg | 15% | |
| Calcium | 23.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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