Tastes Better From Scratch · by Lauren Allen★ 5.0 (802)
Panang curry
NUTRITION · PER SERVING40M COOK
CAL 45%·PRO 94%
CARBS 60G27% OF CAL
1G FIBER15G SUGAR44G OTHER
FAT 49G49% OF CAL
25G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick panang curry with chicken, vegetables, and coconut sauce over rice. Creamy and fragrant with balance of spice and peanut richness.
mainthaicurrybowlchicken🍳 skilletdairy freegluten freevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon oil
- 2 tablespoons Panang curry paste (*)
- 1 tablespoon peanut butter
- 2 pounds chicken breasts (, cut into pieces against the grain)
- 1 small onion (, sliced)
- 1 green bell pepper (, thinly sliced)
- 1 red bell pepper (, thinly sliced)
- 2 teaspoons freshly grated ginger
- 4 garlic cloves (, minced)
- 2 14 oz cans coconut milk ((Chaokoh brand is my favorite))
- 2 teaspoons cornstarch
- 1/4 cup light brown sugar (, packed)
- 1 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 cup loosely packed basil leaves (, roughly chopped)
- Hot cooked rice (white, brown or jasmine)
At a glance
PER SERVING · TIME 40M
CAL 45%·PRO 94%
CARBS 60G27% OF CAL
1G FIBER15G SUGAR44G OTHER
FAT 49G49% OF CAL
25G SAT24G 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
- 15m
- Cook
- 25m
- Sodium
- 588mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 45mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.