Thai Panang Chicken Curry with Bok Choy and Red Rice Pilaf (for 1)
Jay’s Panang Chicken Curry is made by simmering boneless chicken in an aromatic curry-coconut sauce made with coconut milk, Panang curry paste, garlic, ginger, onion, red bell peppers, bok choy, gluten-free soy sauce (tamari), peanut butter, and lime juice. Served with red and brown rice pilaf on the side; fresh basil tossed in at the finish. The combination of coconut, lime, Thai curry, and tamari makes for a delightful interplay of flavors and aromas.
*Jay’s Panang Sauce is thickened with slurry (corn starch and water.) Panang curry paste typically includes dried chili peppers, galangal, ginger, lemongrass, kaffir lime zest, coriander root, coriander, and cumin.
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