Panang Curry

Ingredients

The curry

• 1 tablespoon coconut oil or canola oil
• 1 yellow onion thinly sliced
• 3 tablespoons Thai red curry paste
• 3 medium carrots, peeled and cut into ¼-inch coins
• 2 red bell peppers sliced into thin strips
• 2 14-ounce cans light coconut milk
• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 8-ounce can bamboo shoots, drained
• 3 tablespoons peanut butter
• 1 ½ tablespoons low sodium soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons Worcestershire sauce
• 1 tablespoon coconut sugar or brown sugar
• 2 medium limes, zest and juice divided

For serving

• Cooked brown rice or cauliflower rice or quinoa
• Chopped unsalted roasted peanuts

Instructions

Nutrition Facts (estimated)