Panang Chicken Curry
with Roasted Turnips & Kale
Cooking time
25 minutes
Servings
2/4
Calories
460 /serving
Panang is a Thai curry that lays it on thick. Velvety cashew butter, coconut curry sauce and lime give pan-seared chicken breasts tons of taste and texture. For a slow-carb completion, each serving is lined with an unusual combo of roasted turnips and kale.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Turnips (or rutabaga)
- 1 Bunch of kale
- 1 Lime
- 15g Cashew butter
- 60ml Coconut curry sauce
Contains: Cashews • Mustard
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
18 g
Saturated Fat
4 g
Sodium
320 mg
Total Carb
31 g
Sugars
10 g
Protein
49 g
Fibre
8 g
Preparation
Start the turnips
- Preheat the oven to 450°F.
- Peel and medium-dice the turnips.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 12 to 14 min., until partially cooked.
Mise en place
- Meanwhile, remove the kale leaves from the stems; tear the leaves. In a medium bowl, toss with a generous drizzle of oil and S&P.
- Halve the lime; juice ½ and quarter the remaining ½.
Start the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Roast the kale & finish the turnips
- When the turnips are partially cooked, add the kale and roast, 7 to 10 min., until the kale is crisp and the turnips are tender.
Make the curry & finish the chicken
- In a small bowl, whisk the cashew butter and lime juice.
- Reduce the pan of chicken to medium. Add the coconut curry sauce and ¼ cup water (double for 4 portions).
- Cook, covered, stirring the sauce and flipping the chicken halfway, 3 to 4 min., until the chicken* is cooked through.
- Add the cashew-lime mixture and S&P. Cook, stirring occasionally, 2 to 3 min., until the sauce thickens.
Plate your dish
- Divide the turnips and kale between your plates.
- Top with the chicken (slice beforehand if desired).
- Spoon the curry over.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
