Vikalinka · by Julia Frey of Vikalinka
Panang Chicken Curry
NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 38%
CARBS 13G15% OF CAL
5G FIBER5G OTHER3G TOTAL SUGAR
FAT 27G68% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mild panang curry made with Thai curry paste, coconut milk, and chicken thighs with potatoes and peanuts. One-pot, aromatic, and ready in 40 minutes.
mainthaicurrychicken🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 100g / 1/3 cup panang curry paste
- 1 tbsp vegetable oil
- 400g / 14 oz coconut milk
- 500g / 1 lb chicken thighs (skinless and boneless, cut into bit-sized pieces)
- 2 small potatoes (peeled and cut into bit-sized chunks)
- 2 kaffir lime leaves
- 1 tsp fish sauce
- 1 red chilli
- 1 tbsp peanuts (chopped)
- a few Thai basil leaves (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 18%·PRO 38%
CARBS 13G15% OF CAL
5G FIBER5G OTHER3G TOTAL SUGAR
FAT 27G68% OF CAL
16G SAT11G 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
- 30m
- Sodium
- 980mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.