Fructose Free Gluten Free Thai Panang Curry
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Learn more āIngredients
4 servings
For the rice
- 2 cups jasmine rice
- 3 cups water
- Ā½ tsp salt
For the curry
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp panang curry paste
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1 Ā½-inch pieces
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 6 fresh or frozen kaffir lime leaves, center rib removed and leaves thinly sliced
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 tbsp coconut oil or neutral oil
For serving
- Ā¼ cup fresh thai basil leaves
- 1 red thai chili, thinly sliced (optional)
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/4 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- 1 lime, cut into wedges
Instructions
- 1
Combine the jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the coconut oil in a large skillet or wok over medium heat until shimmering. Add the Panang curry paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
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