Do you also love the creamy Panang curry? We had audited the nutritional values of this Thai banger and found a way to indulge without regrets. We've substituted the coconut milk used in the original version with a strong stock, which adds umami flavour, but lowers the calories. Instead of frying the chicken in oil, we roasted it in an oven, which saved tens of grams of fat, but didn't compromise the crunchiness. So the result is a balanced meal with 44g of protein that fills you up perfectly without weighing you down.
Nutrition (1 serving)
- 605 kcal
- 66 g carbohydrates
- 19 g fats
- 44 g protein
Per 2 portions
- 300 g chicken breast
- 20 g plain flour
- 30 g panko breadcrumbs
- 1 egg
- 2 ml avocado oil
- 80 ml coconut milk
- 200 ml chicken broth
- 1 tsp cornflour
- 20 g curry paste
- 1 tbsp amino sauces
- 10 g honey
- 25 g peanut butter
- 2 cloves garlic
- salt
- pepper
- 1 tsp lime juice
- 120 g jasmine rice
- 120 g broccoli
- coriander
- 1 pinch sesame seeds
Instructions
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Cook the rice according to the instructions. Separate the broccoli into florets and cook in a steamer or hot water until tender (about 5–7 minutes) but still green.
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Cut the chicken breasts, season them with salt and pepper, and coat them in flour, then whisked egg, and panko breadcrumbs. Add them to a baking tray lined with baking paper.
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Spray them lightly with spray oil and bake in an oven preheated to 200 °C for 15‑20 minutes, until they're golden brown. You can also use an airfryer, preheated to 200 °C, cooking for 10‑12 minutes.
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In a pan, fry the curry paste and garlic. Add the coconut milk and stock, then mix in the peanut butter, honey, seasoning and amino sauce. Bring it to ba oil.
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Once boiling, add the cornstarch mixed with a small amount of cold water. Stir for a minute, until it thickens. Take it off the heat and flavour with lime, salt and pepper, according to your taste. Enjoy!
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Let's plate up! Add rice and broccoli to a plate, then add the crunchy chicken (if you prefer it spicy, you can brush the chicken with some sweet chilli sauce) and pour over the sauce. Garnish with sesame seeds and coriander. Enjoy!
