Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (15)
Chicken Panang Curry Recipe
NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 78%
CARBS 49G28% OF CAL
6G FIBER15G SUGAR28G OTHER
FAT 42G54% OF CAL
24G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mild Thai curry made with chicken, coconut milk, and peanut butter for a creamy, nutty flavor. Served with rice, it's ready in 30 minutes and milder than traditional red curry.
mainthaicurrychicken🍳 skilletdairy freegluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp oil
- 3 chicken breasts ((approx. 525g/1.1lbs), chopped into bitesize chunks)
- pinch salt and pepper
- 1 onion (sliced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 cloves garlic (peeled and minced)
- 1 tbsp ginger paste
- 2 tbsp panang curry paste
- 2 tbsp peanut butter
- 240 ml (1 cup) chicken stock
- 400 ml (14 oz) tin full-fat coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice ((juice of approx 1 lime))
- 2 tbsp light brown sugar
- 10 Thai basil leaves
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
- boiled rice (long grain or jasmine)
- 2 tbsp chopped unsalted peanuts
- 2 spring onions (scallions) (chopped)
- 8-12 Thai basil leaves
At a glance
PER SERVING · TIME 30M
CAL 35%·PRO 78%
CARBS 49G28% OF CAL
6G FIBER15G SUGAR28G OTHER
FAT 42G54% OF CAL
24G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 966mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 89mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 966MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.