This Panang Curry from the Fed+Fit Cookbook is all you need! It is easy to make, packs the flavor, and is paleo, Fed+Fit project compliant, and Whole30 approved!
The Fed+Fit Cookbook is almost here! This review is pretty special for me. For those of you that don’t know, Cassy is the blogger behind Fed+Fit and is a friend of mine. I actually work for Fed+Fit. I started to help her part time about a year and a half ago when she posted that she needed help with Fed+Fit. She is one of the reasons I started this blog! I realized it wasn’t as hard as I thought it would be and if you want to do something, just go for it. Cassy is so encouraging to follow your passions and do what you love. She just radiates positivity and optimism. She truly is an amazing friend and person to be around!
The Fed+Fit Cookbook is a paleo masterpiece. Not only does it contain 175+ squeaky clean paleo recipes, it also has a 28-day food and fitness plan. The project is a 28 day reset containing mindset, food, fitness, and sleep & hydration, that gives you a practical and personalized guide and tools to make the journey to a healthy lifestyle. It is perfect for people looking to start eating clean, people trying to fight diseases, or someone just looking for a good reset. Cassy poured all of her knowledge into this book and it shows. And the fitness plan was written by Juli Bauer from PaleOMG!
Even if you are not looking for a reset, the recipes alone are worth getting the book. The recipes range from breakfast, loaded salads and soups, crockpot meals, casseroles, veggies, to-go meals, sauces, and more! I am talking meals like tuscan chicken frittata, Thai beef salad, chipotle carnitas, zucchini pizza casserole, roasted buffalo cauliflower, homemade protein bars, jalapeño ranch…the list can go on and on. The servings range from 1 person to up to 12 people. Most of them make for perfect meal prep and are freezer friendly if you don’t have that many mouths to feed.
Curry is probably one of my favorite things. My love for curry is a pretty recent thing, but it is so strong. When I saw curry was one of the recipes up for review, I knew exactly what I was making. The recipe is actually called “The Panang Curry My Husband Loves” and I can totally see why! The man loves a good curry and he knows what he is talking about! The best thing was is that the recipe list isn’t that long. And I already had most of the ingredients in my pantry. I love a recipe that is short, easy, and doesn’t require some weird things that I will most likely not use again.
This curry sauce is so simple, but oh so flavorful. The sauce thickens up nicely and provides the perfect consisnteny to coat the veggies and chicken. I served mine over cauliflower rice, but if you like white rice, feel free to do that. I actually ate the leftovers with mixed cauliflower and white rice. You could also add more veggies to the mix. I think broccoli would go perfectly here!
Fed+Fit Cookbook Review: Panang Curry
- 1 onion, finely chopped
- 1 tablespoon coconut oil ghee, or salted butter
- 2 1/2 to 3 pounds boneless skinless chicken breasts, rinsed, patted dry, and cut into 1/2 inch pieces
- 2 red bell peppers, de-seeded and thinly sliced
- 1/4 cup fresh basil leaves
- 2 13 1/2 ounce cans full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 2 teaspoons grated lime zest (about 1 lime)
- 1/4 cup lime juice (about 2 limes)
- 2 teaspoons fish sauce
- 1/2 to 2 teaspoons red pepper flakes
For Serving (optional)
- 1 large head cauliflower riced
- white rice
- fresh basil leaves
- lime wedges
- Make the curry sauce: In a large sauté pan, whisk together the curry paste, coconut milk, lime zest, lime juice, fish sauce, and desired amount of red pepper flakes (use ½ teaspoon for mild heat, 1 teaspoon for medium, or 2 teaspoons for hot). Let simmer over medium-low heat, stirring often, until it is thick enough to coat the back of a spoon. This will take about 20 minutes.
- Make the rice: If using white rice, prepare according to package. To make cauliflower rice, remove florets from the stem. Affix the grating attachment to your food processor and run the florets through. It will result in "ricing" the cauliflower. If you don't have a food processor, you can grate the cauliflower by hand using a box grater. Set aside.
- While the sauce is simmering, prepare the rest of the ingredients: In a frying pan, cook the onion in the coconut oil over medium heat until translucent and slightly brown. Add the chicken and cook on medium-high for about 5 minutes each side, or until each piece is completely white and cooked-through. Transfer the chicken and most of the onions to a bowl. Add the bell peppers to the frying pan. Cook the peppers over high heat for about 10 minutes, or until they’re wilted and slightly browned on a couple sides.
- When the curry sauce has thickened, add the chicken, bell pepper, and onion mixture to it. Stir to incorporate and let simmer for 5 minutes. Add the basil and let simmer for 2 to 3 more minutes.
- While the chicken and veggies are simmering in the sauce, heat up the cauliflower rice. Place the riced cauliflower in the same frying pan used to make the chicken and veggies over medium heat. Let cook for 5-10 minutes until cauliflower is cooked through.
- Serve curry warm over cauliflower rice. Garnish with fresh basil leaves and a lime wedge.
Cassy’s Fed+Fit Cookbook comes out August 16th and there is still time to preorder! If you are looking for a clean reset or just love to collect cookbooks like me, this one is a must!
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