Panang Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and comforting curry of chicken breast in coconut milk and Thai curry paste, balanced with fish sauce and lime. Made in one pan with easy-to-find ingredients, it delivers authentic panang flavor in under 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ tablespoons vegetable oil
- 1 red, (orange, or yellow bell pepper, sliced)
- 1 small bunch scallions, (light and dark green parts, sliced diagonally into 1-in (2.5-cm) pieces)
- 3 cloves garlic, (minced)
- 1 (14-oz) can unsweetened coconut milk (see note)
- 2½ tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons (packed) dark brown sugar
- 1¼ lb chicken breast or tenderloins, (thinly sliced into bite-size pieces)
- 1 tablespoon lime juice, plus lime wedges for serving ((you'll need 2 limes))
- ¼ cup fresh chopped cilantro
- 1/3 cup dry roasted peanuts, (finely chopped)
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
- 20m
- Cook
- 20m
- Sodium
- 974mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 958mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 974MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.