Panang Curry with Mushrooms and Green Beans
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Ingredients
- 300 g chestnut mushrooms, sliced
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 150 g fine green beans, trimmed
- 4 kaffir lime leaves
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 20 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 295 kcal
- Protein
- 6.9 g
- Carbohydrate
- 12.6 g
- of which sugars
- 8.3 g
- Fat
- 23.7 g
- of which saturates
- 18.2 g
- Fibre
- 3.4 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the panang curry paste in a splash of the coconut milk in a wide pan for 2 minutes until fragrant and the oil starts to separate.
- 2
Add the mushrooms and stir-fry for 3 minutes.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, then simmer for 8 minutes until slightly thickened.
- 4
Add the green beans and simmer for 5 minutes until just tender.
- 5
Season with the soy sauce and palm sugar.
- 6
Scatter with the roasted peanuts and serve with jasmine rice.
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