Panang Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy and spicy Thai curry with chicken thighs simmered in rich coconut milk and panang paste. Complex and warming, this is an easy weeknight dinner that tastes like takeout.
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Nutrition & ingredients
Ingredients
serves 4- 1½ pounds boneless skinless chicken thighs (sliced into bite-sized pieces)
- 4 ounces Panang curry paste
- 14 ounces coconut milk (preferably full-fat for a richer taste)
- 4-5 kaffir lime leaves (torn or thinly sliced)
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- 2-3 red chilies (sliced diagonally)
- 1 tablespoon vegetable oil (for sautéing)
- fresh basil leaves (Thai basil preferred, for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1023mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 837mg
- Calcium
- 35mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.