Wandercooks · by Wandercooks★ 4.9 (10)
Easy Thai Chicken Panang Curry
NUTRITION · PER SERVING20M COOK
CAL 50%·PRO 66%
CARBS 99G40% OF CAL
8G FIBER4G SUGAR86G OTHER
FAT 51G46% OF CAL
28G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai panang curry with chicken, made vibrant and hot with curry paste, lime, and chili. The coconut milk balances the heat and spice. Ready in just 20 minutes for a restaurant-quality weeknight dinner.
mainthaicurrychicken🍜 wokdairy freegluten free
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g chicken (1lb, thighs or breast, chopped)
- 100 g Panang curry paste (3.5oz, homemade or store bought)
- 400 g coconut milk (1 can / 14.1oz, sub coconut cream)
- 8 Thai makrut / kaffir lime leaves (torn in halves)
- 1 ½ tbsp fish sauce
- 1 ½ tbsp palm sugar (sub raw or brown sugar)
- 2 tbsp vegetable oil
- 4 cups jasmine rice (cooked, sub with basmati or long grain)
- 2 Thai makrut / kaffir lime leaves (julienned / chiffonade for garnish)
- 1 long red chilli (sliced thin for garnish)
At a glance
PER SERVING · TIME 20M
CAL 50%·PRO 66%
CARBS 99G40% OF CAL
8G FIBER4G SUGAR86G OTHER
FAT 51G46% OF CAL
28G SAT23G 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
- 5m
- Cook
- 15m
- Sodium
- 1848mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.