Pollo al Curry Panang
Mezclar pasta de curry, leche de coco y jengibre con nuestros deliciosos contramuslos de pollo crea una comida perfecta. Exótico y reconfortante, este plato es ideal para una cena de fiesta o para disfrutar con familia y amigos.
Ingredients
8 Contramuslos de Pollo Sanderson Farms®, sin hueso y sin piel
1 cucharada de sal
1 cucharada de aceite de canola
Para el Curry Panang:
1 cucharada de aceite de maní
1 cucharada de jengibre, picado
1 cucharada de ajo, picado
1 pimiento rojo, picado
3 cucharadas de pasta de curry panang
3 cucharadas de azúcar moreno claro
1 lata de leche de coco
¾ taza de crema espesa
¼ taza de jugo de lima
2 cucharaditas de sal
Directions
1. Over medium heat, add peanut oil to a small saucepot. Add ginger, garlic and red bell pepper. Sweat carefully, not to brown, for approximately 3 minutes or until peppers are tender. Add curry paste and simmer for 2 minutes. Add sugar, coconut milk, heavy cream and lime juice. Bring to a boil, slow to a simmer and simmer for 12 minutes. Transfer to a blender, blend until smooth. Season with salt.
2. Transfer panang curry sauce to a straight-sided sauté pan. Reserve.
3. Heat the green egg to 450°F. Season the chicken thighs with salt and oil. Char both sides of the chicken thighs for color. When chicken is almost done, transfer to the panang curry sauce and place pot on the green egg. Braise chicken for 15 minutes. Chicken is cooked when it reaches and internal temperature of 165°F. Remove and serve with steamed jasmine rice.
INFORMACIÓN NUTRICIONAL
Calorías
480
Grasa
26g
Grasa Saturada
13g
Sodio
1770mg
Carbohidratos
12g
Azúcares
9g
Proteína
47g
