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Fed+Fit Cookbook Review: Panang Curry

Kelly
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

2 1/2

lbs Chicken breasts, boneless skinless

1/4 cup

Basil, fresh leaves

1

Basil, fresh leaves

1

large head Cauliflower

2 tsp

Lime, zest

1

Lime, wedges

1

Onion

2

Red bell peppers

2 13 1/2 ounce cans

Coconut milk, full-fat

3 tbsp

Thai red curry paste

2 tsp

Fish sauce

1/4 cup

Lime juice

1

White rice

1/2 tsp

Red pepper flakes

1 tbsp

Coconut oil