PANANG GAI

Panang gai (4 pers.)


A classic dish from Thailand! Is very rich in taste and you can ad as much chili in, as you like it. This recipe is medium hot - well if you buy a Thai curry paste in the medium scale that is. If you cannot find all the ingredients, no worries! It tastes good with all sorts of stuff! Just make sure you have the main ingredients: fat reduced coconut milk, chili, curry paste (best result: panang curry paste) and kaffir lime leaves. 



You need:


Curry

3 tbsp.  Thai curry paste
300g     Chicken 
1 can of coconut milk - fat reduced
1 tbsp.   Fish sauce
1 tbsp.   Honey
1           Chili
6           Kaffir lime leaves

'Rice'
1          Cauliflower 


What to do:


Grave the cauliflower into a bowl and pour boiling water on, until covered.
Fry the curry paste in a wok, in order for the spices to come forward while stirring. Ad the chicken in chumps and cook until half done (ca. 3 minutes). Pour the coconut milk into the wok along with the fish sauce, chili in small bits, honey and half of the leaves in small bits as well. Cook until the chicken is done at a medium low temperature. 
Serve the dish with the rest of the lime leaves on top along with the cauliflower-rice.



Carbs in all: 750