It’s been such a long time since I’ve cooked, that I’ve felt a physical ache from missing it. Life has been so hectic lately that not only have I not cooked, but if my husband weren’t feeding me regularly, I probably wouldn’t have had time to eat either. Luckily, we’ve still been eating low carb, but I always wonder about eating out. I made myself a deal. If only I’d take some time this weekend to cook instead of work, I’d allow myself a little latitude with using packages and premade sauces. Just so long as I used fresh meat and vegetables and got something yummy together. So I decided to start with panang curry. I got my ingredients together and decided to use a canned panang paste to make things easier.
Panang Curry with Chicken and Vegetables
- 1 pound ground chicken
- 1 tablespoon oil
- 3 tablespoons panang curry paste
- 1 can unsweetened coconut milk
- 1/2 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 inch minced ginger thinly sliced
- 1 cup mushrooms, sliced
- 3 baby bok choy, chopped
- 2 tomatoes, chopped
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 6-8 basil leaves, finely chopped
- Heat oil in a pan and when it starts to shimmer, put in the sliced garlic and ginger. Let the flavors infuse into the oil, but don't get the aromatics burn.
Put in the thinly sliced onion and sauté for a few minutes.
- Add in the ground chicken and break up the lumps. When the chicken is half cooked, put in the panang curry paste.
- Mix everything well together and let it cook until the paste smells fragrant, 1-2 minutes.
- Gently pour in the coconut milk and mix everything well.
- Pour in the mushrooms, bok choy, tomatoes, lemon juice, sugar, and basil leaves and cover.
- Let it cook for 10 minutes or so until the vegetables are tender.
- Serve over rice, or shiratki noodles for a carb-free option.