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.
LOOKING FOR MORE DELICIOUS CURRY RECIPES? TRY MY INSTANT POT JAPANESE CHICKEN CURRY!
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- 1 pound Ground Chicken
- 1 tablespoon oil
- 3 tablespoons panang curry paste
- 1 can Full-Fat 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.