Panang Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai panang curry made with readily available ingredients including curry paste, coconut milk, and peanut butter. Rich and aromatic with balanced heat and sweetness. Serve over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon coconut oil or canola oil
- 1 yellow onion (thinly sliced)
- 3 tablespoons Thai red curry paste
- 3 medium carrots (peeled and cut into ¼-inch coins)
- 2 red bell peppers (sliced into thin strips)
- 2 (14-ounce) cans light coconut milk (for a more decadent curry, use one can regular and one can light)
- 2 large leafy sprigs Thai basil (or regular basil plus additional leaves for serving)
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 (8-ounce) can bamboo shoots (drained)
- 3 tablespoons peanut butter
- 1 1/2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce (or additional low sodium soy sauce)
- 2 teaspoons Worcestershire sauce (omit to make vegetarian)
- 1 tablespoon coconut sugar or brown sugar
- 2 medium limes (zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice))
- Cooked brown rice or cauliflower rice or quinoa (for serving)
- Chopped unsalted roasted peanuts (for serving)
At a glance
PER SERVING · TIME 40M
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
- 25m
- Sodium
- 669mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 868mg
- Calcium
- 75mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.